Name: Chocolate Chip Zucchini Bread
Ingredients: 3 cups grated fresh Witten’s zucchini (about 3-4 med. zucchini); 1 ½ cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; ¼ tsp Kosher salt; ¾ cup butter (melted); 3 cups all-purpose flour; 2 tsp baking soda; 1 tsp ground cinnamon; 1 ½ cups mini semisweet chocolate chips

3 cups grated fresh Witten’s zucchini (about 3-4 med. zucchini)

1 ½ cups granulated sugar

2 large eggs

2 tsp vanilla extract

¼ tsp Kosher salt

¾ cup butter (melted)

3 cups all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1 ½ cups mini semisweet chocolate chips

Preheat oven to 350℉. Grease two 8x4-inch loaf pans with nonstick spray and flour. Set aside.

Place the grated zucchini in colander to drain, don’t wring or squeeze the zucchini.

Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.

Add flour, baking soda, and cinnamon. Whisk in until just combined. Batter will be very thick at this point.

Stir in grated zucchini until just incorporated.

Add chocolate chips, and stir in until just combined.

Divide batter between prepared loaf pans.

Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes

Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.

Ingredients