Recipe: Zucchini Carrot Bread with Chocolate and Ginger

Heat oven to 350

This recipe made enough for one regular sized loaf and one smaller loaf.  Butter or oil the pans

3 C flour

2 C sugar

1 t salt

1 t baking soda

1 t baking powder

1 T cinnamon

1 t dried ginger

¼ t freshly grated nutmeg

3 eggs

1 c olive oil

1 T vanilla

2 C grated vegetables

1 C chocolate chips

1 C chopped walnuts

1/3 C chopped crystalized ginger

¼ C cinnamon sugar

In a large bowl combine the flour, sugar, salt, baking soda, baking powder, cinnamon, ginger and nutmeg, whisk to combine dry ingredients.

Add the eggs, olive oil, vanilla, grated vegetables and stir to mix well.  Add the chocolate chips, walnuts, and crystalized ginger.

Spoon the batter into the prepared loaf pans.  Evenly distribute the cinnamon sugar over the loafs and bake about 45-60 minutes.

Let the loaves cool at last 30 minutes in the pan before you unmold them.  After I’ve had a hot fresh piece of zucchini bread, I let the loaves cool completely and slice into thick slices that I individually wrap and store in the freezer until the craving hits again.