Remember those commercials for Reese's Peanut Butter Cups? Two people, one eating a jar of peanut butter while walking down the street and the other eating a chocolate bar, would collide. One would exclaim, "You got peanut butter on my chocolate!" The other would exclaim, "You got chocolate on my peanut butter!" They'd take a bite to try the combination, and the voice-over would say, "Two great tastes that taste great together." And they lived happily ever after...
I thought of that advertisement as I mixed up this bread. Chocolate and zucchini...what a combination. I like the summer bounty of zucchini, and I absolutely love chocolate. You don't normally think about chocolate with your vegetables (or at least I think most people do not - I think of chocolate with everything), but this just works. Add a touch of cinnamon, and you've really got something to write home about. Well, I didn't write home about it, I'm writing about it here. But my folks back home in Texas read this blog, so you get what I mean....
Chocolate Chip Zucchini Bread
Makes 1 loaf
1 1/2 cup flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 - 3/4 cup chopped pecans (or another preferred nut)
6 oz semi-sweet chocolate chips
Preheat over to 350 degrees F.
Mix together flour, salt, cinnamon, baking powder, and baking soda.
Beat eggs, and add sugar and oil until well-mixed. Stir into dry mix.
Add grated zucchini. I prefer it with the peel on because I like to see flecks of green in the bread.
Then stir in chopped pecans and chocolate chips.
Pour into a greased 9x5 loaf pan. Bake for about an hour or until a tester comes out clean.
Cool in pans for about 15 minutes or so, then overturn onto a rack to finish cooling.
The bread keeps for 2 - 3 days in an airtight container depending on the humidity. Any longer than that and it gets a bit too mushy.
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