Wednesday, September 18, 2013

Chocolate Chip Zucchini Bread with Walnuts

I feel like I've over-done the zucchini breads this summer...between the pumpkin zucchini bread, the banana zucchini bread, and the lemon-glazed zucchini bread, I've made more than my share for one season!  Oh well, it's not a bad thing to have so many good recipes tucked away ;)  And if you are a traditionalist, this regular old recipe for zucchini bread with nuts is very tasty as well!  

This version is very tasty, and how could it not be when it is filled with chocolate and nuts?!  You won't be disappointed! 

Chocolate Chip Zucchini Bread with Walnuts

yield: 2 loaves or 24 muffins

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

Grease and flour two 8 x 4 inch pans; set aside for later use. Preheat oven to 350 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.  Fold in chocolate chips. Pour batter into prepared pans.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean (muffins took between 20-25 minutes, just keep checking them). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe Source:  Baker By Nature

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