Recipe two from the Zep shore weekend is my Aunt Linda’s delicious zucchini bread. Since there were two zucchini breads waiting at the house, I decided to use chocolate chips in mine. I think it was quite successful since there was just a small slice left by the end of the weekend. The kids really seemed to like it and I’m sure it was due to the chocolate chips. No, I know it was because of the chocolate chips. One kid even called it a cookie. This cake is very moist and chock full of zucchini so it’s kinda good for you too. And now is the time to get your zucchini at the farmer’s market. I know no one wants to bake in this heat but this cake is very fast to make so you won’t be in the kitchen for hours. And it’s a great snack or quick breakfast. For some extra decadence, spread some cold cream cheese over top.
- 3 eggs
- 1 cup canola oil (I used Smart Balance)
- 3 cups grated zucchini (unpeeled), use your grater attachment for the Cuisinart, its much faster.
- 1-1/4 cups sugar
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 3 cups all-purpose flour
- 1 cup chopped walnuts (optional)
- 1 cup chopped semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees F. In a bowl, beat eggs until foamy; gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda, and baking powder, mixing well. Gradually blend in flour, mixing well after each addition. Fold in chopped walnuts and chocolate chips if using.
Pour into greased bundt pan (3 qts.) and bake for 45 minutes to an hour checking with a toothpick for doneness. The toothpick should come out clean and the sides of the bread should start to leave the pan.
Cool in pan for 10 minutes and gently remove to wire rack to cool completely. Serve with cream cheese if desired.