For Lesley

Had to make a quick post for my cousin, who was one to partake in my baking escapades a few weeks ago.  I came home with a mammoth golden zucchini and made 6 loaves of bread; three with chocolate chips and three without.  I didn't think to take a picture, but here's one of my banana chocolate chip bread that looks pretty similar, just missing the gorgeous green and gold flecks of zucchini.

I usually top my banana bread with turbinado sugar and occasionally a shot of Malibu coconut rum, but I leave my zucchini bread plain on top.  However, when they're both done they're sweet and dense and studded with chocolatey goodness.

CHOCOLATE CHIP ZUCCHINI BREAD

 (Makes 3 loaves)

• 4½ cups all-purpose flour
• 3 tsp. ground cinnamon
• 1½ tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 3/4 tsp. nutmeg
• 3 cup sugar
• 3 cup finely shredded, unpeeled zucchini (One BIG one)
• 3/4 cup cooking oil
• 3 eggs
• 1 bag chocolate chips

• Grease bottom and sides of 3 loaf pans. I use the disposable ones for easy gifting.
• In a medium mixing bowl, combine dry ingredients. Set aside.
• In another medium mixing bowl, combine sugar, zucchini, oil, and eggs. Add dry mixture to zucchini mixture & stir until moistened. Fold in chocolate chips.
• Spoon into pan and bake at 350 for 55-60 minutes until a toothpick comes out of the center clean. Cool on a wire rack for 10 minutes. Remove from pan and cool completely on rack.

Makes enough to keep one for yourself and feed two friends (or sisters!)

Enjoy!