We garden, and while I finally found a recipe I like for eating zucchini not in bread form, chocolate chip zucchini bread is really why I grow summer squash. Here’s my recipe:
Preheat the oven to 350°F and move a rack to the middle.
Grease a loaf pan liberally.
In a medium bowl, beat until smooth:
| 240 grams | brown sugar |
| 3 tbsp. | boiled cider, applesauce, or milk |
| 150 grams | vegetable oil |
| 3 | eggs |
| 1 1/2 tsp. | vanilla extract |
In another bowl, whisk together:
| 310 grams | all purpose flour |
| 1 1/2 tsp. | salt |
| 1/2 tsp. | baking powder |
| 1 tsp. | baking soda |
Stir into wet mixture gently until smooth.
Mix in 3 cups shredded zucchini or other summer squash and 1 cup of chocolate chips, then transfer the batter to the greased loaf pan. Sprinkle as much sanding, turbinado, or demerara sugar on top of the loaf as you please, then place loaf in the oven for 75 – 85 minutes. A skewer pierced into the middle of the loaf should come out clean-ish (no batter, but some crumbs is fine) when the loaf is ready to come out of the oven.
Kennel your dog(s), then cool in the pan on a wire rack for 10 minutes. Turn the loaf out to cool completely on the rack before slicing.
Serve with enough butter that someone might mistake it for cream cheese.
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