Over the past month, I have made and frozen dozens of cookies. This weekend I pulled out all of the cookies to put together cookie plates for neighbors and friends but I quickly realized that I was short cookies. Looks like my husband and I may have stolen too many cookies out of the freezer!
I had a day to come up with something else to deliver to friends. I pulled out my favorite Chocolate Chip Zucchini Bread recipe and purchased disposable holiday tins from Michaels. They came together so quickly and were the perfect gift.
Need a last minute gift? Try making your favorite recipe and find a creative way to package it. Everyone loves to receive something homemade.
Have a wonderful Holiday!
I love this time of year when the first fruits and vegetables start popping up at local farmers markets. I am always on the lookout for good zucchini because I absolutely love zucchini bread. I have tried so many recipes and none of them created the perfect bread that I was looking for, that is until I came across this Paula Dean recipe. It creates the perfect bread that is moist and flavorful without being overpowering. I added mini chocolate chips to the bread because, well, I add chocolate chips to everything!
Chocolate Chip Zucchini Bread
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
optional: 1/2 cup walnuts or 1/2 cup mini chocolate chips mixed with 1 tablespoon flour (prevents the chips from sinking to the bottom of the bread)
Preheat your oven to 350 degrees. In a large bowl, mix the dry ingredients and set aside. In another bowl, mix the wet ingredients until just combined. Finally, mix the wet ingredients into the dry and stir until moist. Add the chocolate chips or nuts if you are using them.
Spray 2 average sized loaf pans with cooking spray. I recommend using cooking spray instead of butter for greasing with this recipe. The loaves seem to come out of the pan much better with the spray. Divide the batter evenly among the 2 pans. Bake for about one hour or until firm in the middle.
I often freeze the second loaf when I made this recipe, it tastes great even thawed out of the freezer.