Fear not! Our recipe is one of the tastiest that we've ever had. Never dry, not overly dense, and chock full of chocolate chips. Yep...chocolate chips. Here at Golden Hills, we have a several-year-long debate going on over the merits of nuts versus chocolate chips in baked goods. Not surprisingly, Matt and his executive votes for chocolate continue to win on a regular basis.
Honey Chocolate Chip Zucchini Bread
makes one 9"x5" loaf
1/2 cup canola or vegetable oil
2 large eggs, room temperature
1/2 cup HONEY (recommended: a strong honey such as buckwheat or dark wildflower)
1/4 cup light brown sugar, firmly packed
2 tsp vanilla extract
2 cups all purpose flour, spooned and leveled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups zucchini, shredded
1 cup semisweet chocolate chips
Preheat the oven to 350 F. Lightly grease a 9"x5" loaf pan and set aside.
Whisk together the oil and eggs in a mixing bowl until light in color and then beat in the honey, brown sugar, and vanilla extract. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl and then add to the wet ingredients, mixing until combined. Add the shredded zucchini and chocolate chips and stir to combine.
Scrape the batter into the prepared pan and then bake for 50-60 minutes, or until a toothpick or skewer comes out clean. Lay a piece of aluminum foil over the top of the bread if it starts to brown too quickly. Remove the bread from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and then allow to cool completely on a wire rack before slicing.
Cook's note: Although it's difficult to control the urge to eat this treat in one sitting, zucchini bread is alwyas best after it's been allow to sit wrapped in foil for a day or two. Try it out