Zucchini Chocolate Chip Bread

We had another large “zucchini-zilla” fresh picked from a friends garden. We love zucchini and have spent the summer eating tons of it by grilling it mostly but also steaming it or slicing it up into pasta. But this time it was zucchini bread on the menu.

This recipe was adapted from a Food.com Honey Zucchini Bread recipe I fell in love with. Rather then using nuts, I substituted two different types of chocolate chips, dark and white. Hubby wanted white chocolate and I wanted dark. This recipe makes 3 loaves and in this case, I made one loaf with the dark chips, one with white and the last was just plain ‘ole zucchini bread. It made for a nice variety of bread that we shared with our friends.

Zucchini Chocolate Chip Bread 

Make 3 medium 8×3.75 loaves

4 1/2 eggs
1 1/2 cups honey
1 1/2 cups vegetable oil
1 1/2 tablespoons vanilla
3 cups grated unpeeled zucchini
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 1/4 teaspoons cinnamon
1 1/2 teaspoons ginger
3/4 teaspoon nutmeg
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

For nutrition information, click the magic button

Directions
Pre-heat oven to 375 degrees. Butter the three loaf pans lightly. No need to lay it on thick.  In a stand mixer, beat the eggs well. If you don’t have a stand mixer, you can do it by hand just make sure they’re well beaten. Add the honey, oil, and vanilla.

In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix well.

Add the dry mix to the wet mix and blend together. Add the zucchini and blend further.  Pour 1/3 of the mix into the each loaf pan.

 Add the white chocolate chips to one and the dark chocolate chips to another loaf. Leave one plain (if you want… you can always add chips, nuts, raisins or whatever is your favorite to add to zucchini bread).

Bake for 45-55 minutes or until a toothpick comes out clean. Ovens vary so I would check it at 45 minutes just to be sure. Allow the loaves to cool at least 15 minutes before taking them out of the pans. Otherwise, they may break apart.

These were wonderful and we added some honey butter to the warm bread and it was heavenly!  Since I had so much zucchini I whipped up another three loaves (with more dark chocolate) and sent them to work with hubby. The guys at his work loved the zucchini chocolate chip bread!  Which chip would you add if you were making your own bread: Milk chocolate, dark chocolate or white chocolate?

Featured on Sugar and Dots What I Whipped Up Wednesday October 22, 2013