Zucchini & Banana Chocolate Chip Bread…..

My friend Kathleen mentioned that she used to make a very moist bread with these ingredients and could not find the recipe…wha-la…I did it.  OMG it is so incredibly moist!  Another “One Bowl” recipe.  You MUST try this one.

Banana Zucchini Chocolate Chip Bread

2 cups shredded zucchini
2 cups mashed banana
3 eggs
1 cup canola or vegetable oil
2 cups sugar
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 cup semi sweet or milk chocolate chips

1) Preheat oven to 350’. Coat 7 small loaf pans with cooking spray, set aside.
2) Into a large mixing bowl, add shredded zucchini, mashed banana, eggs, oil, and sugar, mix well.
3) Mix flour, soda, *chocolate chips, and salt in a small mixing bowl. Add all at once to wet mixture. Mix until just blended, do not over mix. Pour evenly into prepared loaf pans.
4) Bake for 30 minutes. Test with a toothpick for doneness. Remove from oven onto a cooling rack. Cool for 10 minutes before removing from pans. Cool completely.

*when you add chocolate chips to the flour, they won’t all settle to the bottom of the bread.
**If you buy bananas on a weekly basis, you will have a couple that get too ripe to eat.  Peel and put into a heavy zip bag, freeze.  They will be a bit watery when you thaw them out, but they work just fine in any recipe.
***I bake quick breads in small pans because it drastically cuts down on baking time.  The end result is much more moist as when the bread bakes over an hour in a large loaf pan it dries it out.

Whole Wheat Zucchini Bread, Coffee Talk!

Good morning!  I’ve had requests for zucchini recipes and the first thing that came to mind is zucchini bread.  This bread is hearty, made with whole grain, and freezes well. 

Imagine a nice visit with your girlfriend on the deck, a hot cup of coffee and a delicious piece of homemade zucchini bread…. (try to block out all the interruptions from the kids, fighting, crying, and questions)  Just be in the moment….

Back to reality.  Make this bread, you and your family will LOVE it!

Whole Wheat Zucchini Bread

1 cup canola or vegetable oil
1/3 cup milk
2 cups sugar
3 eggs
4 cups shredded zucchini
3 cups whole wheat flour
3 tablespoons cinnamon
2 teaspoons soda
½ teaspoon baking powder
1 teaspoon salt

1) Preheat oven to 350’. Spray 7 mini loaf pans with Pam for Baking. Set aside.
2) In large mixing bowl, mix oil through zucchini, set aside.  Mix all remaining dry ingredients in medium bowl. Add dry ingredients to wet mixture all at once and mix until dry is just incorporated into wet. Divide evenly among mini loaf pans. Bake for 28-32 minutes. Toothpick should come out clean. Cool 15 minutes before removing from pans. Cool completely and wrap tightly in cling wrap. Place into labeled and dated large freezer bag to freeze.

*you may add raisins, chocolate chips, or nuts if you wish. Add them to the dry ingredients. This will prevent them from all settling to the bottom.  You may need an additional pan depending on how much extra ingredient you add.