Shelley: When the zucchini is literally overflowing the garden, we wash, grate, and freeze it. The original recipe didn’t call for chocolate chips, but they turn this snack into a real treat. If you replace half the white flour with whole wheat the kids will never know.
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Chocolate Chip Zucchini Loaf
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes |
1 loaf |
2 loaves |
3 loaves |
4 loaves |
5 loaves |
6 loaves |
| Ingredients | ||||||
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Miniature chocolate chips |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Oil |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Applesauce |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Grated zucchini* |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions: Combine flour, baking powder, baking soda, salt, cinnamon, and chocolate chips in separate bowl (or see baking mix instructions below). Beat eggs until frothy. Beat in oil, applesauce, sugar, and vanilla. Stir in zucchini. Stir in dry ingredients. Pour into greased 9×9 loaf pan. Wrap with moist cake wrap if desired. Bake for 40 minutes at 350° until a toothpick inserted in the center comes out clean (except for melted chocolate). Let stand 10 minutes. Remove from pan and cool on rack.
Freezing Directions: Wrap in plastic wrap, and seal in 1-gallon freezer bag. Label and freeze.
Serving Directions: Allow the bread to thaw. Slice and serve.
Comments: *unpeeled; if frozen do not drain
For a healthier variation, use 1 cup white flour and 1 cup whole wheat flour. Either way, it will disappear before your eyes!
To use as a baking mix, combine the dry ingredients and store in a food saver bag or freezer bag. Label and store the mix. Make several at a time and store in separate bags. This makes it easy to bake a quick snack when the freezer is either too full for baked goods, or too empty because the goodies have all been eaten!
Nutritional Info:
Per Serving: 233 Calories; 8g Fat (28.9% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain (Starch); 1-1/2 Fat; 1-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.One Response to “Chocolate Chip Zucchini Loaf”
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