CHOCOLATE CHIP ZUCCHINI BREAD

If you're one of those people who has a garden (or some very generous neighbors), I'm forever jealous. If not, go pick up a zucchini and make this anyway. It's easy (as always) and so worth it.

Hunt & Harvest Chocolate Chip Zucchini Bread

Additional bonus: when I woke up this morning, I did not know how to spell zucchini on the first try. Thanks to this bread, now I do. Impossible is nothing.

Hunt & Harvest Chocolate Chip Zucchini Bread

WHAT YOU NEED:

1 egg

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup vegetable oil

1 cup grated zucchini (about 1 large)

2 teaspoons vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 cup semi-sweet chocolate chips

HOW TO:

  1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray. In a medium bowl, mix egg, sugars, oil, zucchini and vanilla. 
  2. In a separate bowl, sift together flower, baking powder, baking soda, salt, cinnamon and nutmeg.*
  3. Add dry ingredients to wet ingredients, careful not to overmix. Fold in chocolate chips.
  4. Spread batter into loaf pan. Bake for 20 minutes. Take out and sprinkle with some extra chocolate chips and granulated sugar.** Return bread to the oven and bake an additional 20-30 minutes, until a toothpick inserted in the center comes out clean. You may need to cover with foil at some point and continue baking to avoid the top from over-browning.

* I skip the "dry-ingredient-sifting" step every time and it always turns out just fine (at least to my tastes). If you also hate washing extra dishes, feel free to sprinkle all dry ingredients directly onto the wet ones, being extra careful not to overmix. 

**The extra chocolate chips and granulated sugar bit is totally optional but highly recommended.

Recipe adapted from Sally's Baking Addiction

Follow Hunt & Harvest on Instagram