Thanks so much for all the kind and supportive comments you left after yesterday’s post. I just love how supportive the bloggy community is. I appreciate each and every one of you that brighten my day with a comment. 🙂
Fall weather is starting to set in here in Utah. We have had a fabulously warm and sunny month so far, but I can feel a chill in the air this morning. I was all excited to start baking with pumpkin, but when I went to the store on Saturday, they were all out. They assured me they would have some in stock today, so I’m heading there again.
But in the meantime, I decided to make zucchini bread with our very last zucchini from the garden. We didn’t even know it was there, we thought the plant had died. What a pleasant surprise to find it hiding under the dead leaves! My boys requested some type of chocolate zucchini bread, so I added chocolate chips. I used the mini kind, because I had a few I needed to use up. But regular work too.
Buttermilk Chocolate Chip Zucchini Bread
1/3 cup soft butter or margarine
1 cup sugar
1 tsp vanilla
1/3 cup buttermilk
1 1/2 cups shredded zucchini
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/2 cup mini chocolate chips (0r regular)
Cream butter and sugar. Beat in eggs, vanilla, buttermilk, and zucchini. Combine dry ingredients and chocolate chips, stir in. Pour into well greased 9×5″ loaf pan, or 3 mini pans. Bake at 325. Large loaf bakes for about 55 minutes, small loaves bake for about 25 minutes. I like using the mini pans because the middle cooks faster so the edges don’t get as brown.
-Make sure you add the chocolate chips to the dry ingredients, especially if you are using the regular size. It coats them with flour so they don’t all sink to the bottom of the pan.