Zucchini Chocolate Chip Bread & Muffins

Smitten Kitchen is one of my favorite food blogs- everything looks incredible. When I got some zucchini this week I decided to make her zucchini bread. It was absolutely delicious and extremely easy to make! I added the chocolate chips, but this would be great without them as well, depending on how much of a sweet tooth you have. Even with the chocolate chips added, I didn’t think it was too sweet at all. The recipe was enough to make 2 loaves or 24 muffins, but when I filled the one loaf pan it didn’t look like I would have enough for another full loaf, so I threw the leftovers in the muffin tin. Both came out great- I ate mine warm with butter, of course.

Ingredients: (from Smitten Kitchen)
3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips (or walnuts if you want a less sweet with a little crunch)

Preheat oven to 350 degrees. Grease and flour your loaf pans or muffin tins. In a large bowl whisk the eggs then add the oil, sugar, zucchini and vanilla. In a separate bowl, whisk together the dry ingredients- flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients a few cups at a time and mix well. Divide the batter into your pans and cook for 50-60 minutes (test with a toothpick until it comes out clean.) If you go the muffin route instead, these will cook much faster in about 20-25 minutes. Let cool 5 minutes, then immediately hide in your room and eat the whole thing.

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