I'd bought too much zucchini for dinner the other night so I decided to make the best Zucchini Bread. It has got to be one of my all time favorite bread recipes with walnuts & chocolate chips... how could it not be wonderful. When I worked for the LA Times, every week I looked forward to the Food Section.... they always have such amazing recipes... as for this one is one, I'm always so happy I clipped it out...
BUT..... this time something happened. Still haven't figured it out, but after about 10 minutes of baking, I could smell something burning. I thought... it just can't be my Zucchini Bread, I just put it in... but I checked anyway. A few drops had overflowed and were burning on the bottom of my oven... so just on the off chance something might happen, I put a cookie sheet under the bread. I then left it alone to bake and when I went to take it out of the oven... this is what I found... LOL!!!
I just had to show you... Rainee and I couldn't stop laughing... Rainee said it looked like doggie food... which made us laugh even more. I still can't believe it... what a crack up!
I've made this hundreds of times & this has NEVER EVER happened. Weird. So if you dare to try this delicious recipe, you won't be disappointed. I promise you will love it! But after this last batch... I'd beware of overflowing batter! lol!!!
I Loaf Zucchini Bread
1/2 Cup Vegetable Oil
3/4 Cup + 3 Tbsp. Applesauce
1 1/2Cup Sugar
1 tsp Vanilla
2 Cups Zucchini - unpeeled & grated
2 Cups Flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 Cup chopped Walnuts
3/4 Cup Chocolate Chips
• Preheat oven at 375º
• Sift together flour, baking soda, baking powder, salt, cinnamon and cloves in a separate bowl and set aside.
• Beat eggs, oil, apple sauce, sugar and vanilla until light and thick.
• FOLD in Zucchini.
• Gradually FOLD in flour mixture into the zucchini and egg mixture.
• FOLD in nuts and chocolate chips.
• Pour in a prepared 9x5 loaf pan. Bake at 375º until toothpick comes out clean, about 1 hour and 15 minutes.
• Cool on rack.