What a mouthful! This recipe is packed with flavor from the banana and chocolate chips while the zucchini keeps it moist and light. There is enough batter for 2 loaves or 2 dozen muffins or in my case, one of each! The bread tastes like dessert but since it has a fruit AND a vegetable in it, I think it is perfectly reasonable to have it for breakfast or a snack, right?

Total Time Required: 1 hour – 1.5 hours

Prep Time: 20 minutes

Yields: 2 loaves or 2 dozen muffins

Ingredients

• 4 large eggs
• 2 cups sugar (reduce to 1 1/2 cups for less sweetness)
• 1 cup vegetable oil
• 2 ripe bananas, mashed
• 1 tablespoon vanilla extract
• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/2 cups shredded zucchini
• 2 cups chocolate chips

Directions

1. Preheat oven to 350 degrees
2. Shred zucchini on the medium or large side of a stand grater
3. Place shredded zucchini in a paper towel and gently squeeze out moisture just enough that the paper towel becomes wet but moisture is not dripping out much (you don’t want the zucchini dry but you also don’t want it too watery) — be sure to measure the zucchini after you squeeze out excess water!
4. Beat eggs in a medium bowl
5. Add sugar, oil, mashed bananas and vanilla and mix well
6. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt
7. Slowly whisk dry mixture into egg mixture
8. Fold in zucchini with a rubber spatula
9. Fold in chocolate chips
10. Pour batter into greased 9×5 loaf pans or muffin tins
11. For loaves, bake for 50-60 minutes and for muffins, bake for 20-25 minutes or until a toothpick comes out clean