hat do you do with an incredibly overgrown zucchini? Why, bake it, of course. Each summer we have at least one of these monstrous zucchini awaiting us in the garden, having stealthily and relentlessly continued expanding. Now too large and mealy for the sautee pan, this swollen squash is perfect for my chocolate chip zucchini bread.
3 C flour
1 t salt
1 t baking soda
1/2 t baking powder
1/2 t ground cinnamon
1/2 t ground nutmeg
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup semisweet chocolate chips
1 T orange zest
Preheat oven to 350 F. Grease and flour two 9x5 pans. Stir together flour, baking soda, baking powder and spices. In a large bowl, beat eggs until frothy. Add sugar, beat 30 additional seconds. Beat in oil, vanilla, and zucchini. Add half of the flour mixture, stir until moist, add remaining mixture and stir just until combined. Fold in chocolate chips. Makes just over 6 cups batter; divide between prepared pans. Bake for 50 minutes or until toothpick inserted in center comes out clean.
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