Wednesday, October 27, 2010

Zucchini & Banana Chocolate Chip Bread.....

My friend Kathleen mentioned that she used to make a very moist bread with these ingredients and could not find the recipe...wha-la...I did it.  OMG it is so incredibly moist!  Another "One Bowl" recipe.  You MUST try this one.

Banana Zucchini Chocolate Chip Bread

2 cups shredded zucchini
2 cups mashed banana
3 eggs
1 cup canola or vegetable oil
2 cups sugar
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 cup semi sweet or milk chocolate chips

1) Preheat oven to 350’. Coat 7 small loaf pans with cooking spray, set aside.
2) Into a large mixing bowl, add shredded zucchini, mashed banana, eggs, oil, and sugar, mix well.
3) Mix flour, soda, *chocolate chips, and salt in a small mixing bowl. Add all at once to wet mixture. Mix until just blended, do not over mix. Pour evenly into prepared loaf pans.
4) Bake for 30 minutes. Test with a toothpick for doneness. Remove from oven onto a cooling rack. Cool for 10 minutes before removing from pans. Cool completely.

*when you add chocolate chips to the flour, they won't all settle to the bottom of the bread.
**If you buy bananas on a weekly basis, you will have a couple that get too ripe to eat.  Peel and put into a heavy zip bag, freeze.  They will be a bit watery when you thaw them out, but they work just fine in any recipe.
***I bake quick breads in small pans because it drastically cuts down on baking time.  The end result is much more moist as when the bread bakes over an hour in a large loaf pan it dries it out.

1 comment:

  1. I love this recipe and use it all the time! Thanks so much!