Sunday, August 29, 2010

(World's Largest) Zucchini Chocolate Chip Bread

Grandma and Grandpa Russell visited recently and left us with loads of fresh veggies from their garden, including this impressive specimen. After roasted zucchini and grilled zucchini, it was time for my favorite variation--chocolate chip zucchini bread. I had to spoon out some of this particular zucchini's seeds, which were as big as a pumpkin's, but then it shredded easily in my Cuisinart food processor. This one giant zucchini yielded 10 full cups. This recipe uses 3 cups of shredded zucchini per batch, which is great if you're swimming in zucchini in your garden right now. I also substituted some whole wheat flour for white flour and applesauce for oil. A double recipe made two loaves of bread and three dozen average-sized muffins. The finished product is dense but moist and soft. They also freeze and reheat well and are a great way to get little ones to eat their veggies. Ben, my baby, only has four teeth for chewing but refuses pureed veggies so these are great (I pick out some of the chocolate chips so he's not getting too much sugar). And I love them in the morning with a hot cup of coffee. I've got a couple dozen in the freezer now so will be enjoying them into this fall as the weather (hopefully!) gets cooler.

Chocolate Chip Zucchini Bread (or muffins)
6 eggs
1 cup white sugar
1 cup brown sugar
3 tsp vanilla
1 cup canola oil
1 cup unsweetened apple sauce
6 cups grated zucchini
1 1/2 tsp salt
2 tsp baking soda
3 tsp cinnamon
2 cups whole wheat flour
4 cups white flour
3 cups semisweet chocolate chips

1.) Preheat oven to 350'. Grease two bread pans and line with parchment paper, greasing the parchment paper as well. Line with paper cups or grease three, dozen muffin pans. I prefer muffins over loaves since I can take just one muffin out of the freezer for myself instead of having to wait for a whole loaf to thaw. But loaves are nicer to give away to friends or to bring out for company.
2.) In a large mixing bowl, mix eggs, sugars, vanilla, oil and applesauce.
3.) Add zucchini to wet mix.
4.) In a separate bowl mix all dry ingredients minus chocolate chips. Add dry to wet mix in batches.
5.) Fold in chocolate chips with rubber spatula, scraping bottom and sides of bowl and beater as you work.
6.) Pour out batter into bread pans and muffin tins.
7.) Bake muffins 17-20 minutes. Bake loaves 45-50 minutes.
8.) When cool, turn out of pans. Freeze in bags or store in airtight containers a few days.

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