National zucchini bread day
Published on: Mar 3, 2016
Transcripts - National zucchini bread day
This is a great way to incorporate a veggie into their day without objection (and a greatway to get picky youngsters to try something new). Zucchini is not in season now, butfrozen, shredded zucchini left over from last season is the perfect for this recipe. Or,wait until you can take advantage of zucchini popping up over the summer in yourgarden or at your local farmers market.Your friends, family, and neighbors shouldnt mind you using your extra summerzucchini and presenting them with a basket of bread. Or, you could provide them withthe recipe if you plan on gifting them with your overabundance.National ZucchiniBread Day
Chocolate Chip Zucchini BreadIngredients· 3 cups all-purpose flour· 1/2 teaspoon baking powder· 1 teaspoon salt· 1/2 teaspoon ground cinnamon· 1/2 teaspoon ground nutmeg· 1 teaspoon baking soda· 3 eggs· 2 cups white sugar· 1 cup vegetable oil· 2 teaspoons vanilla extract· 2 cups grated zucchini· 1 cup chopped pecans· 1 cup semisweet chocolate chips· 1 tablespoon orange zest· Whipped cream, for serving· Zucchini ribbons, for servingDirections:Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.Sift together flour, baking powder, salt, spices and baking soda.In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating untilwell blended.Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in siftedingredients.Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in themiddle comes out clean. Remove loaves from pans and cool.Chill before slicing. Serve with whipped cream and ribbonsof zucchini.