Use zucchini, of any shape and size, to make this delicious bread. It doesn't matter if they are slender and small or very large. Instead of the tedious method of grating zucchini, here it is sliced in small chunks and pureed in a blender. Do not peel the zucchini first, just cut it up with a good, sharp knife.
If you have a vegetable garden, you will probably have more zucchinis than you know what to do with. Putting the zucchini in a bread is a good way to use this versatile vegetable. It makes a nice, moist bread that will keep for several days. The addition of chocolate chips is a pleasant surprise.
The recipe makes two loaves, so one can be put in the freezer or given away, but it is easily divided in half to make just one 9-by-5-inch loaf. Zucchini Bread 4 cups zucchini, cubed 4 eggs 1/2 cup vegetable oil 1 cup walnuts, optional 3 cups all-purpose flour 3 cups sugar 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 12-ounce package chocolate chips 1 teaspoon vanilla
Put zucchini cubes, eggs, and oil in a blender. Blend at high speed until mixture is finely pureed. Small green flecks will be visible. Add walnuts, if desired, and blend briefly to chop. Set aside.
In a large bowl, mix flour, sugar, cinnamon, baking powder, baking soda, and salt. Add blended zucchini mixture. Stir just enough to moisten dry ingredients. Fold in chocolate chips and vanilla.
Pour batter into a buttered tube pan or 2-by-9-by-5-inch bread loaf pans. Bake at 350 degrees F. for about 1 hour. When done, a cake tester inserted into middle of loaf will come out clean.