Theresa and I had a big baking day on Sunday! I’m still house sitting for Stephen and Ash and they had a giant zucchini in their fridge. I suggested to Theresa that we bake double chocolate zucchini bread, because who actually needs a mammoth zucchini kicking around.
The first time I made this recipe I noticed that it was really sweet, so this time we reduced the granulated sugar by ¼ cup. It bread itself was definitely less sweet, but the chocolate chips balanced that out nicely. This time I also scooped all the zucchini into wet ingredients, leaving the liquid that had settled. The loaves seemed to rise better than before, but they settled back down once they were out of the oven and cooling. This recipe is definitely a keeper; the next time I use it I think I’ll go for a happy medium and use 1/3 cup sugar.
Why are you so large, zucchini?