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Zucchini Chocolate Chip Bread/Muffins Recipe

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This recipe for Zucchini Chocolate Chip Bread/Muffins, by , is from The Joan Cregger Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Perkins


3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups sugar
1 tbsp vanilla extract
2 cups grated zucchini
1 1/4 cups semisweet chocolate chips

1.). Preheat oven to 350. Line two 9x5" loaf pans with parchment paper then grease the parchment paper with cooking spray.
2.). In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
3.). In a separate bowl, whisk together the eggs, oil, sugar and vanilla until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick). Fold in the grated zucchini and chocolate chips.
4.) Divide the batter evenly between the two prepared pans and bake for 45-50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them to a cooling tack to cool completely. Slice and serve.

***I usually make this recipe as muffins. Adjust the cooking time.

Number Of Servings:
Number Of Servings:
2 loaves




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