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Lately I’ve run into a good to have problem with getting so much produce from our CSA basket. Depending on what is growing that week, you sometimes get a bulk amount of one or two items. This happened to be the case recently with zucchini, squash and tomatoes. You can only do so many roasted veggies, so I opted to go sweet this week. I had looked around for a few options on what I could do, and I found a recipe for Zucchini Bread that was pretty good. I couldn’t find exactly what I was looking for, so I modified the recipe just a bit.
Here is what I came up with:
- 2 Eggs
- 1/3 Cup Honey
- 1/2 Cup Canola oil
- 1/2 Cup Brown Sugar
- 1 TSP Vanilla (I always add more)
- 1 TSP Salt – I do heaping TSP
- 1/2 TSP Baking Soda
- 1/2 TSP Baking Powder
- 1/2 TSP Cinnamon (My secret ingredient)
- 1/3 Cocoa – I like a Dutch Processed Cocoa
- 1 & 2/3 Cup Flour
- 2 Cups Shredded Zucchini – skin on
- 1 Cup Semi-Sweet Chocolate Chips
Preheat the oven to 350, and grease a 9×5 loaf pan.
Combine Eggs, Honey, Oil, Sugar and Vanilla and beat until the sugar dissolves.
Mix together salt, baking soda, baking powder, cinnamon, flour and cocoa together and add to wet mixture.
Once well combine, add 2 cups of Zucchini and mix.
Add about 3/4 cup of chocolate chips to batter and then pour into greased pan. Add the last 1/4 cup of chocolate chips on top of the batter.
Bake for 60-75 minutes. Just check the center with a tooth pick.
Let it cool and turn it out and enjoy!