Chocolate Chip Zucchini Bread

Greetings from New York City!  I've been here this last week attending Teachers College at Columbia University.  This probably doesn't mean anything to you unless you're one of my teacher friends.  Pretty much, it's the coolest literacy professional development taught by the best gurus in the country.  Plus, it's in New York, which makes it an even greater adventure!  So, I've spent the week figuring out the subway, attending classes, and eating too many delicious bakery treats.

 

I have to stop here and make a side note about some of my favorite treats and eats:

Have you heard about the banana pudding from Magnolia Bakery?  People are always raving about it.  I've made a version of it at home before and couldn't imagine that it would be that amazing, but, lo and behold, it was.  What is it about softened vanilla wafers that is so good?  It seems like a weird thing to taste good, but they do.  They really do.   

Second favorite treat thus far:  chocolate chip walnut cookie from Levain Bakery.  These are more like cookie mounds.  Typically I like cookies on the flat side and without nuts, and, actually, cookies aren't usually my treat of choice, but I'll make an exception here; the mound was substantial with an awesome texture and the nuts didn't ruin it at all.  It was very different from a typical cookie and I liked it.   

One more food fave:  Shake Shack.  Everyone and their brother has recommended this place and now I get it.  I went to the original location in Madison Square Park.  It was lovely: strung with lights, outdoor seating, just a cool vibe all around.  While I wasn't overly impressed with the fries (probably a good thing), the burger was one of the best I've ever had.  And I've sampled my fair share.  They are made with high quality beef and I feel like I could tell.  I also had a creamsicle shake which was fantastic. 

Here's a pic in Columbus Circle after a walk through Central Park.  I saw fireflies for the first time.  After I realized I wasn't hallucinating, I was amazed! Those things are magical.  Why do we not have them in Seattle?!

Didn't mean to make this a NYC post, but I just couldn't help myself.

OKAY, on to zucchini bread . . .

Or should I say bikini bread?  When my niece Grace (now 13), was much younger, she used to talk about the big 'bikini' they grew in the garden.  I can't help but think of her any time I make something with zucchini.  I found this recipe a few years back when I was the recipient of some of the 'bikini' from the garden.  So, if you're looking for another way to use up zucchini, make this yummy bread!  The orange zest really makes the recipe so don't leave it out.  Also, I've adjusted the recipe to include more zucchini.

 

Note on Zucchini:  When I first made this I wasn't sure if I should leave the peel on or not, so here's a tip for prepping the zucchini.  Wash, dry, cut off the ends, leave the peel on, and use a box grater to grate the zucchini. 

CHOCOLATE CHIP ZUCCHINI BREAD

• 3 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2-3 cups grated zucchini
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest

 

Preheat oven at 350 degrees F.


Grease two loaf pans.

 

 

Sift together flour, baking powder, salt, spices and baking soda.

 

 

In a large bowl, beat eggs with a whisk until light and fluffy.

Add sugar, and continue beating until well blended.


Stir in oil, vanilla, zucchini, chocolate chips, and orange zest.


Stir in sifted ingredients.


Pour into prepared loaf pans.


Bake for 50 minutes, or until a tooth pick inserted in the middle comes out clean.


Remove loaves from pans and cool.


Source:  Paula Deen