Look carefully…

10-year-old Jacob appears to have color coordinated his socks with his backpack and thrown all of them onto the dining room table (socks on top). Witness those sneaky stealth socks in their camouflaged afterschool environment.

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“What do you do, when your wife approaches you with some grated zucchini and says, ‘Can you bake something with this zucchini?’ You dig through some church cookbooks, that’s what you do.  The result was a delicious and moist zucchini bread packed full of chocolate chips.  Grab a glass full of milk and enjoy a perfect afterschool or after work or anytime snack.”  – Cookie Dave

ZUCCHINI BREAD

1 cup Sugar

1 cup Brown Sugar

1 cup Vegetable Oil

3 Eggs

3 teaspoons Vanilla Extract

2 cups Zucchini, peeled and grated

3 cups Flour

1 teaspoon Baking Soda

2 teaspoons Baking Powder

2 teaspoons Cinnamon

1 teaspoon Salt

1½ cups Semi-Sweet Chocolate Chips

 

Preheat oven to 325 degrees.

Grease and flour two loaf pans. I recommend greasing the pan bottoms, covering the bottom of the pans with parchment paper, and then greasing and flouring over the parchment paper, as well as the rest of the pan interior.

Mix together the sugar, brown sugar, vegetable oil, eggs, and vanilla extract.

Mix in the grated zucchini. Set aside.

Combine the flour, baking soda, baking powder, cinnamon, and salt.

Gradually mix the “flour mixture” into the “zucchini mixture.”

Stir in the chocolate chips.

Pour batter into the prepared loaf pans.

Bake for 1 hour or until the middle of the loaves are firm to the touch.

 

Makes two loaves of zucchini bread.

 

Revised Source: Amber Wendt’s “Zucchini Bread” recipe on page 143 of the 2004 “Sioux Falls Lutheran School Cookbook.”