This zucchini bread recipe comes from my high school cookbook – which is quite the period piece now, with its marshmallow Waldorf salad, Waikiki meatballs, ham and rice ring and “sex in the pan”.
The original recipe calls for raisins, but after substituting chocolate chips once, I’ve never switched back. It also makes two loaves. Sometimes I’ve halved the recipe by beating the three eggs together and only using half, but usually stick the second loaf in the freezer for later.
Chocolate chip zucchini bread
(makes 2 loaves)
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1 cup sunflower oil
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 cups grated zucchini (courgettes)
- 1 cup chocolate chips
- Preheat the oven to 325°F (165°C). Butter or line two 1lb loaf pans.
- In a mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another mixing bowl, beat together the eggs, oil, sugars and vanilla.
- Stir the dry ingredients into the wet ingredients, ensuring they are well mixed.
- Stir in the grated zucchini and chocolate chips.
- Divide the batter between the two pans. Bake for one hour or until a skewer inserted into the centre of the loaf comes out clean.