Coffee and Dessert - Zucchini Bread with Chocolate Chips

My garden has produced an abundance of zucchini this summer. Although I enjoy zucchini in many dishes, one of my favorite ways to use it is in bread - with chocolate chips of course. The best recipe I have found comes from my reliable Betty Crocker cookbook, and it makes 2 loaves so there is plenty to share. It can be served cold or warmed up slightly to soften the chocolate chips. Enjoy!


Zucchini Bread with Chocolate Chips

2/3 cup shortening
2-2/3 cups sugar
4 eggs
3 cups shredded zucchini
2/3 cup water
2 teaspoons vanilla
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup chocolate chips


1. Heat oven to 350 degrees. Grease the bottom only of 2 loaf pans (9x5x3 inches)

2. Mix shortening and sugar in large bowl. Add eggs, shredded zucchini, water and vanilla.

3. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Stir in chocolate chips.

4. Pour into pans. Bake until wooden pick inserted in the center comes out clean, about 60-70 minutes; cool slightly.

5. Loosen sides of loaves from pans; remove. Cool completely before slicing. Wrap and store in refrigerator (no longer than 10 days) or freeze.



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