Chocolate Chip Zucchini Bread

Today I'm guest posting over at Mommy Summers.  I know how much Sara loves chocolate - a girl after my own heart - so I thought I'd share a recipe that I have just recently come across and love - chocolate chip zucchini bread - come check it out!

Update: Here's the recipe in case you missed it:

Ingredients:

2 1/4 cups all-purpose flour

1 cup whole wheat flour

1 1/2 tsp salt

1  tsp  freshly grated nutmeg

2  tsps  baking soda

1 tsp  ground cinnamon

3 cups sugar

1/2 cup vegetable oil

1/2 cup applesauce

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 tsp  lemon juice Zest from 1 lemon

2 squares Baker's semi-sweet chocolate

1 cup milk chocolate chips

1 cup chopped walnuts

 

Directions:

Preheat oven to 350-degrees, and crease and flour two bread pans. Grate the zucchini (I pulse mine in the food processor - skin on - to save time).  Chop the Baker's chocolate into tiny pieces and set aside.

In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar - use a whisk to blend.  In a separate bowl, beat the eggs, then combine with the oil, applesauce, water, zucchini and lemon juice.

Mix the wet ingredients into the dry mixture and fold in the walnuts, chopped Baker's chocolate, and chocolate chips.(Besides measuring the flour, this is my son Ethan's (4) favorite part - he loves sampling the chocolate chips, and mixing the batter.)  Pour into the pans and bake for 1 hour, or until a toothpick comes out clean. 

Once the bread has cooled completely, refrigerate it - it's best served chilled.  Speaking of chilled, these loaves freeze wonderfully.  I double freezer bag mine, and label it with a Sharpie.  Thaw it in the fridge overnight. 

I'm linking up for the Twelve Loaves Challenge at Creative Culinary.