I know that I said in my last Abundant Crop recipe that zucchini bread is done too often, but I hope you can handle this post!  This tasty zucchini bread has chocolate chips, making it different than many of the breads.  I made the 2 loaves and froze one.  You can also make muffins.  Last week, I found a recipe for Chocolate Zucchini bread, which has become our new staple, but I still want to share this one!

Chocolate Chip Zucchini Bread
from Paula Deen, 2008

Ingredients:

• 3 cups All Purpose Flour
• 1/2 t. Baking Powder
• 1 t. Salt
• 1/2 t. Ground Cinnamon
• 1/2 t. Ground Nutmeg
• 1 t. Baking Soda
• 3 Eggs
• 2 cups White Sugar
• 1 cup Vegetable Oil
• 2 t. Vanilla Extract
• 2 cups Grated Zucchini
• 1 cup Semisweet Chocolate Chips
• 1 T. Orange Zest

Drections:
Preheat the oven to 350 degrees F. Grease two 9 x 5 inch loaf pans. Sift together flour, baking powder, salt, spices, and baking soda. In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from their pans and cool. Chill before slicing.