Chocolate Chip Zucchini Bread

Ingredients

• 1 and 1/2 cups (180g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground cloves1
• 2/3 cup (112g) semi-sweet chocolate chips
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) firmly packed brown sugar
• 2 large eggs
• 6 Tablespoons (85g) unsalted butter (melted and allowed to cool)
• 1 teaspoon vanilla extract
• 1 and 1/2 cups shredded zucchini2 (about 1 medium zucchini)

Instructions

1. 1

   Preheat the oven to 350ºF (177ºC). Spray a loaf pan (9" x 5") with non-stick spray. Set aside.

2. 2

   In a large bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, salt, and ground cloves. Toss in the chocolate chips and whisk until evenly distributed. Set aside.

3. 3

   In a medium size bowl, whisk the sugars and the eggs together until smooth. Add the vanilla extract and the butter and whisk again until completely combined.

4. 4

   Add the wet ingredients to the dry ingredients and stir gently just until combined. Fold in the zucchini with a spatula, and continue mixing gently until no flour pockets remain. Do not over mix.

5. 5

   Pour batter into prepared loaf pan. Sprinkle additional chocolate chips on top, if desired. Bake for 45-50 minutes, covering the pan with foil after about 20 minutes to prevent the loaf from browning too much, if desired. Loaf is done when a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely in the pan on a cooling rack. You may remove the loaf from the pan while it is still slightly warm. Slices stay fresh stored in an airtight container at room temperature up to 1 week or in the refrigerator up to 10 days. Loaf or slices freeze well, up to 2 months. Thaw in the refrigerator overnight.