Chocolate Chip Zucchini Bread

I'm ashamed. I've compromised everything I stand for in one fell swoop. All in the name of salvaging the useful life of my zucchini.

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Check it out. You won't be sorry.

When I came home from the farmer's market with my parents this weekend and started loading all of this week's produce into the fridge, I discovered four unused zukes that were nearing their final days. And by golly I wasn't going to throw them away! Y'all, that would be terrible.

You see I'm already channeling my inner Paula Deen. And it's only been one recipe. I think it's a downward slope from here. 

My shame is compelling me to justify this decision, so hear me out. I needed a recipe that was simple enough that I would have everything in the apartment without having to go to the grocery store. I needed a recipe that wasn't muffins since I had no paper liners for a muffin tray (which I don't think I have either). I also needed a recipe that would use up a bunch of my zukes. But I do have two loaf pans! And chocolate chips! And everything is better with chocolate.

Then pauladeen.com came to the rescue, gracing me with a simple, straightforward recipe that (gasp!) doesn't even have a pat of butter in it. Sure, there's a cup of vegetable oil, but seriously, it's Paula. You'd expect her to work some butter in somewhere. She didn't even do a melted butter citrus glaze! Or sandwich it between two Krispy Kreme doughnuts!

My only hypothesis is that she was feeling a little under the weather when she wrote this recipe. Or her doctor just told her that her cholesterol was dangerously high. 

Either way, she wrote a kick-ass recipe. It's rich without being heavy, and sweet without being dessert. 

But it most certainly could be dessert if you wanted it to be.

So if all y'all got some leftover zukes or would really prefer to eat your vegetables in dessert form, this recipe is for you. And since it makes two loaves, there's plenty to share. Or put the other loaf in the freezer and keep it all for yourself. Paula certainly wouldn't judge - this recipe is healthy for Pete's sake!

Chocolate Chip Zucchini Bread
recipe courtesy of Paula Deen www.pauladeen.com

Ingredients

3 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3   eggs
2 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips 

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans. 

Sift together flour, baking powder, salt, spices and baking soda. 

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. 

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.