Hello, foodies…
I have a case of the “Mondays” today. I’ve had my coffee—and another cup to spare—but I’m just sleepy today! Maybe if I get find my apron and put a little dancing music on, I’ll wake up. Now, what to make…what to make…oh, yes. How about Chocolate Chip Zucchini Bread!
Chocolate Chip Zucchini Bread
This recipe is prepared with the KitchenAid Pro Bowl Lift Stand Mixer (K39833).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
- 1-3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1-1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 2-1/4 cups zucchini, grated
- 3/4 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 325°F. Place the rack in the middle of the oven. Lightly grease an 8" x 4" nonstick loaf pan. Combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-size bowl. Set aside.
- Fit a stand mixer with a paddle attachment, and then mix (on medium speed) the oil, sugar, eggs, and vanilla until well-combined. Add the dry ingredients into the bowl and mix, on low speed, until well-combined.
- Fold the grated zucchini and chocolate chips into the mixture using a rubber spatula. Pour the batter into the prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the middle comes out clean. Allow the loaf to cool in the pan over a cooling rack for about 20 minutes, then remove the loaf.
That’s Wednesday’s recipe on ITKWD foodies and I can’t wait to see what you think. I’m always amazed at how moist and flavorful zucchini bread is and this recipe is just terrific.
If you’re lucky enough to have your own backyard garden, I’ll bet your zucchinis—and all those summer veggies—are ready to be harvested. But before you head out there and start picking, I’ve got someone for you to meet. Here’s Farming Consultant Sebastian Kretschmer. We’ve got a beautiful little garden here at QVC and we’ve got Sebastian to thank for it.
You can find that video on YouTube anytime you need it. And remember…you can follow my playlist on YouTube and get how-to tips on everything from picking ripe cantaloupe to grilling veggies. Here's that trusty Social Studies blog to walk you through subscribing.
Let’s go back to today’s recipe for your blog question. What’s your favorite quick bread recipe? Do you like banana nut? Maybe pumpkin bread? Or, do you tend to crave a heartier beer bread? I’ve never met a bread I didn’t like…nor a topping I won’t slather on top! As always we’ll read some of your responses on air this Wednesday night. And don’t forget…we’ve got a 24-hour cooking event day coming up this Wednesday: Your Fall Kitchen. I'll see you at our normal start time—8pm ET. Then, we're on till Midnight. Better make some coffee!
Keep it flavorful!
—David
P.S. I almost forgot…details about where to get the tickets for our live show in Ypsilanti are coming this Wednesday night. We’re taking the whole show out to Michigan on August 25th and I’d for you to join us. Don’t miss the announcement!