Family Favorite

IMG_0855IMG_0846Although chocolate chip zucchini bread isn’t the healthiest way to use up all of our extra zucchini, it is definitely my family’s favorite.  My grandmother’s zucchini bread has always been a summertime staple in our family.  Every July she makes dozens of loaves with the fresh zucchini from my grandfather’s vegetable garden.  This bread is a deceptive way to get a serving of vegetables into a picky eater.  As little kids, my brothers and I would have never eaten the fresh zucchini, but we never would have turned down a piece of this moist zucchini bread.

IMG_0853Even though I have made this recipe hundreds of times it never comes out quite like my grandmothers.  Hers always seems to be perfectly cut with the same ratio of chocolate chips and zucchini bits in every piece. I’ve always had a tough time getting the chocolate chips dispersed throughout the bread – they usually just sink to the bottom.  After experimenting my best advice would be to use mini chocolate chips and to coat them in flour before stirring them in at the end.

This recipe makes two loaves so you can keep one out and freeze the other or give it away. I usually end up freezing the other loaf to pull out whenever we need a quick breakfast or poolside snack. Just make sure that if you do freeze this bread that you wrap it well in parchment paper and plastic wrap. My family typically eats this bread with a thin spread of cream cheese, however, it is delicious all on its own. Here is the recipe for my grandmother’s famous zucchini bread!

Grandma's Zucchini Bread

Yields 2 standard loaf pans


3 eggs

1 cup of vegetable oil

2 cups of sugar

2 cups of grated zucchini

3 teaspoons of vanilla

2 cups of all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

1/4 teaspoon of baking powder

3 teaspoons of cinnamon

3/4 cup of walnuts (optional)

1 cup of mini chocolate chips (optional)


Preheat your oven to 350 degrees. Grease two standard size loaf pans.

Wash and grate zucchini.  Squeeze all of the excess water out of the zucchini using a dish towel. Then set aside.

With an electric mixer beat eggs until foamy.  Then add in the wet ingredients: oil, sugar, grated zucchini, and vanilla.  Mix together until combined.

In a separate bowl mix together the dry ingredients.  Slowly incorporate into the wet ingredients. Stir in the chocolate chips by hand.

Divide batter evenly between your two greased loaf pans. Place in the oven for one hour. Check periodically with a wooden skewer or cake tester.  Loaves are done when the tester comes out clean.  Let the loaves cool before removing them.

Enjoy for breakfast or a snack with cream cheese.  These loaves freeze well so you can enjoy one, while freezing the other.  Make sure to package them well in parchment and plastic wrap.