Chocolate Chip Zucchini Bread

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I always make treats for my racer boys.  It helps me get my baking fix without all of the calories.  I try to mix it up for them to keep it interesting so I decided I would bake chocolate chip zucchini bread.  They were not exactly happy after they found out I snuck vegetables into their sweets, but they liked them anyway.

Ingredients:

• 3 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 2 cups grated zucchini (I grate it on the tiniest side.)
• 1 cup chocolate chips (use the mini ones or mix regular ones with flour so they do not sink to the bottom of the batter)

How to make them:

1. Preheat oven at 350 degrees F.
2. Grease (2) 9 by 5-inch loaf pans. (Or you can use muffin pans like I did.)
3. Grate the zucchini.  (I used about 2.5 zucchini’s for this recipe.)
4. Sift together flour, baking powder, salt, spices and baking soda.  Or if you aren’t in a sifting mood, just mix them all together with a fork or whisk.
5. In a large bowl, beat eggs until light and fluffy.  If you aren’t in the mood to get your mixer dirty, you can use a whisk for this as well.
6. Add sugar, and continue beating until well blended.
7. Stir in oil, vanilla, zucchini, and chocolate chips.
8.  Stir in sifted ingredients.  It will look like cookie dough.
9. Pour into prepared pans.
10. Bake time will depend on what pan you use.  My mini muffin pans took about 10ish minutes.  They just need to be golden brown and when you stick a toothpick in the middle, it should come out clean.

The end result is a vegetable filled treat that is shockingly tasty and can be eaten with your hands, which is important at the race track. 🙂