Zucchini Bread with Chocolate Chips & Walnuts

Nate's mom brought me a 5-6 pound 18 inches large zucchini. This zucchini was the equivalent of 12 cups of grated.... NOW WHAT?!

What I didn't do and what you should do when dealing with giant zucchini is peel the zucchini first, the skin is very tough. I just hacked away until it was pieces small enough to fit into my food processor.

 

So here is a Zucchini Bread recipe! (Here is the Morning Glory Muffin recipe). I found this on AllRecipes here Zucchini Bread. I used 3 cups instead of 2 cups of zucchini, reduced the sugar and used 1/2 brown sugar and 1/2 white sugar, also I used 1/2 apple sauce and 1/2 vegetable oil.

 Combine wet ingredients.

 Add dry ingredients.

 Add in the toppings: shredded zucchini, chocolate chips, and walnuts.

Pour into prepared pans: spray with cooking spray and sprinkle tin with flour. Tap it around to coat all the corners and sides.

The 8x8 pan took about 45 minutes.

Zucchini Bread
makes 2 8x8 pans

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

3 teaspoons vanilla extract

3 cups grated zucchini

1 cup chopped walnut
1 cup chocolate chips

Grease and flour two 8 x 8 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, chocolate chips, and nuts until just combined. 
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.