I adapted this recipe from one of my fave cookbooks: The Amish Cookbook by Alvin and Sally Lapp. Since we grow zucchini in the summer and zucchini seems to grow either abundantly or not at all, we have a lot of it to freeze-ours grew abundantly. It’s also time to begin using up all of what’s left in the freezer from last year’s garden to make room for this year’s garden harvest.
We might be eating a lot of zucchini bread in the next couple of months.
This recipe makes one large loaf of bread, two small loaves or 18-24 regular sized muffins. I used The Pioneer Woman’s smaller Rectable Ruffle Top Ceramic Bakeware baking dish, so this recipe could pass as a cake or a flatter, wider loaf of bread. Either way…it’s good.
1 cup white sugar
1/2 tsp. baking soda
1 cup shredded zucchini (if using fresh zucchini use right away. If using frozen zucchini, let thaw and drain the water out, squeezing it out if needed. This will keep the batter from becoming too wet and runny.)
1 3/4 cup flour (I used gluten free all purpose baking mix from Betty Crocker)
1/2 cup vegetable oil
2 tbsp. baking powder
1/8 tsp cinnamon
1/8 tsp. ground clove
1/2 cup chocolate chips
Add all ingredients to bowl and mix well.
Add batter to greased bakeware.
Bake on 375 degrees F for about 35 minutes or until knife comes out clean.