Are you swimming in zucchini as much as I am? My zucchini and squash plants took on lives of their own this year. Not only did they cross pollinate to make a new variety, but they also sent out shoots and grew new zucchini plants. This has never happened to me before. I have been pinning zucchini recipes like crazy. One that I found was an interesting take on zucchini bread. It combines two classic bread recipes- banana and zucchini. The original recipe is from Taste of Home and I first found it through the blog Life’s Simple Measures. It got a thumbs up at our house with just a few tweeks.
Banana Chocolate Chip Zucchini Bread
adapted from Taste of Home
Preheat oven to 325°F. Prepare 2 loaf pans by coating them with cooking spray. In a large bowl combine flour, sugar, cinnamon, baking soda, baking powder and salt. In a small bowl, beat eggs, bananas, oil, and vanilla. Combine with dry ingredients and beat until moistened. Mix in zucchini and a little over half the bag of chocolate chips. Divide the mixture into the two loaf pans. Place remaining chocolate chips on top of each loaf. Bake approximately 60-75 minutes or until toothpick inserted in center comes out clean. Watch carefully that you don’t burn the top. If it is looking too brown, drape tin foil over top of it. Cool bread completely before removing.