Chocolate Chips – Long Distance Baking

This post is sponsored by Imperial Sugar. I have received sample products for writing this post.  All content and opinions are mine. While I love to garden and have a small container garden on my patio, I think I love coworkers with gardens even more. The best …

It’s finally Fall. That means it’s time for college football, peppermint mochas, Halloween candy (I would emphasize candy corn but I can’t stand it!), pretty colored leaves, apple cinnamon candles, apple cinnamon desserts, the World Series (sadly our man Buster Posey won’t be there…), Thanksgiving prep, …

I usually only make zucchini bread about once a year. And every year, I wonder why. It’s easy, delicious and I consider it a health food because it has vegetables.

Growing up we always grew zucchini and I remember having so much that we’d be begging neighbors to take it off our hands. The last two years I’ve tried to grow my own, and for one reason or another they died. All of them! It’s getting really annoying.

So even though this isn’t homegrown zucchini bread, it’s still pretty amazing. I love how it stays moist days later. Lately I’ve been adding cinnamon into baked goods, just because I’m obsessing over fall, and that extra bit of spice takes this bread over the top.

Nuts or raisins are also good additions, but I prefer chocolate chips. After all, I like my breakfast to taste like dessert.

~Stephanie

Chocolate Chip Zucchini Bread (recipe adapted from Ravenscroft Inn)

  • 3 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 tbsp cinnamon
  • 3 eggs
  • 1 c oil
  • 2 c sugar
  • 2 tsp vanilla
  • 2 c zucchini, grated and well drained (I pat dry with paper towels)
  • 1 c chocolate chips (or raisins, nuts, etc)
  1. In mixing bowl, combine flour, soda, salt, powder and cinnamon. Set aside.
  2. In separate bowl whisk together eggs, oil, sugar and vanilla.
  3. Add dry to wet ingredients, stirring until combined.
  4. Fold in zucchini, then chocolate chips.
  5. Pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until toothpick inserted in middle comes out clean.

Seven Layer Bars. Seven Layer Magic Cookie Bars. Magic Bars. It doesn’t matter what you call them. They’re some of the most delicious and easiest bars to make. I actually never even knew what their name was. I’ve seen them at various parties and cookie …

It’s funny, but I don’t remember my grandma baking cookies. Like…ever. I remember her making homemade tortillas without a recipe. I remember her teaching me to add sugar to my “healthy” cereals to make them taste better. I remember her house always had nuts and …

2 more days until September, which means it’s practically Fall. Of course, Starbucks has already started selling their Pumpkin Spice Lattes so if Starbucks ran the world, the best season/time of year is already upon us. Thank you, Starbs. Here at LDBaking, we love Fall and all things Fall related so please prepare yourselves as well bombard you with Fall inspired recipes from now until, well, forever. And so today, I bring you pumpkin bread! I want to start by saying that I’m not the biggest pumpkin fan (I feel like this is a pattern with most of what I bake…). Sometimes pumpkin desserts are just too pumpkin-y and overwhelming. One time, when I was 5, I decided to get pumpkin ice cream at the mall. Big mistake. Pretty sure I might have absolutely cried because I hated it and wasted my ice cream treat on the pumpkin flavor. That was it, I was done with all things pumpkin. Well my dislike for all things pumpkin didn’t exactly stick. Over the years I’ve come to like pumpkin muffins or pumpkin cupcakes with a cream cheese or butter cream frosting or even this Pumpkin Spice Cake. And I especially don’t mind pumpkin dessert if there is chocolate involved which is why chocolate chips are included in this bread. You’re welcome 🙂 Nowadays, just the smell of pumpkin baking in the oven makes me happy because it reminds me of my favorite time of year- Fall 🙂 And the smell of this bread baking in the oven is better than any pumpkin candle out there, trust me! So do yourself a favor and make this pumpkin bread at least once this fall season. You won’t be disappointed!

-Kelly

Ingredients:

  • 1 cup brown sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 1/2 cup oil
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pumpkin pie spice
  • pinch of salt
  • 1 1/2 cup pumpkin
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 375 degrees and grease one bread loaf pan.
  2. In mixer, beat together sugar, applesauce, eggs and oil. Next, add flour, baking soda, spices and salt and mix until incorporated.
  3. Lastly, beat in pumpkin until combined.
  4. Remove from mixer and stir in chocolate chips.
  5. Pour batter into loaf pan. Bake 50-55 minutes. Enjoy!

It’s no secret that I am on a quest for the best chocolate chip cookie recipe there is. (You can read about my two previous posts regarding the subject here and here.) For a quick recap, I’ve made it one of my life’s missions to …

Nothing beats the smell of banana bread baking in the oven. It is the epitome of comfort, home and family. I absolutely love it! I’ve been on a banana kick lately as evident of my banana scone fiasco. As my sister asked, “who makes banana …