Last week our lovely neighbor brought over the BIGGEST zucchini I have ever seen. It provided ample jokes for my husband and I for a week ;) So, what to do with zucchini? Umm, yeah.. of course.. make zucchini bread! So, I searched the web and found this delectable Mom’s Zucchini Bread Recipe. This was my first venture into making my own bread, I am not much of a natural baker, but the final result was just as good as it looked!
I didn’t have all the ingredients, so I added and altered a couple of things. Also, important to note is that this recipe makes two loaves. And here is how the magic happened in the Wick Kitchen:
2 cups shredded zucchini
2 1/4 cups sugar
3 cups All purpose Flour
1 teaspoon Salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
2 teaspoons nutmeg
1 cup olive oil
3 tbsp. agave nectar
3/4 cup chocolate chips
1) Preheat oven to 325F. Use Olive Oil Cooking Spray on your Loaf pans.
2) Mix Flour, Salt, Bake Powder, Baking Soda, Cinnamon and Nutmeg in Large Bowl.
3) Beat Eggs, oil, agave, and sugar in a bowl. Add this mixture to the other and blend. Next add zucchini and chocolate chips. Pour mixture into baking loaf pans.
4) Place in oven and bake for 45-60 minutes or until tooth pick comes out clean. Let cool and serve.
The next time you are given a huge zucchini add some chocolate chips and make yourself (and your neighbor) some yummy bread! How have you used zucchini?