Chocolate Chip Zucchini Bread

We made a stop at one of our favorite local places to get produce, Farmer John's in Leesburg, VA.  We had a list of things we needed for the week.  Zucchini wasn't on the list but they looked OH SO GOOD!  I picked up a couple and quickly came up with some ideas including this yummy bread.  My kids don't like anything green were extremely happy to eat this even though the flakes of zucchini peeked through the deliciousness.

Ingredients:

• 3 Cups All-Purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons of Cinnamon
• 1/4 teaspoon Ginger
• 1 Cup of White Sugar
• 1 Cup of Vegetable Oil
• 1 Cup of Brown Sugar
• 3 Eggs
• 2 teaspoons of Vanilla extract
• 2 1/2 -3 Cups of Grated Zucchini (skin on)
• 1/2  cup of mini chocolate chips

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, and ginger.  In a separate large bowl cream together with electric mixer the sugars, eggs, vanilla, and vegetable oil.  Next, fold in the zucchini and chocolate chips.  Pour batter into two greased loaf pans.  Bake at 325 for 50-60 minutes.
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Grilled Zucchini Flats

When I first started dating my husband, he didn't eat anything green other than green beans.  He now eats all kinds of green veggies (I am so proud of him).  One of his favorites is zucchini.  I used to only make it one way but the blog has made me experiment a little.  Since I got this fabulous cast iron square grill pan for Mother's Day, this might be MY new favorite way to eat it.  You can also cook these outside on the grill just make sure you wipe a little oil on the grate so they don't stick or use non-stick foil.

Ingredients:

• Zucchini
• About a Tablespoons of Olive Oil
• A few dashes of Garlic Powder
• A pinch of Crushed Red Pepper Flakes
• Salt
• Pepper
• Fresh Grated Parmesan 

Using a potato peeler, peel off most of the skin.  Then cut zucchini lengthwise in pieces about 1/2 inch thick.

Heat skillet.  Salt and pepper both sides of the zucchini, sprinkle with a LITTLE garlic powder and crushed red pepper flakes.  Drizzle both sides with olive oil.  Cook for 3-4 minutes on each side or until desired consistency.  Cook less for crisper zucchini.  I like mine fork tender, but not mushy.  Serve immediately.  I like to top mine with a little bit of fresh grated Parmesan but it is good without too.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Other great zucchini recipes from Two Magical Moms
Zucchini Chips with Chive and Onion Dipping Sauce
Oven "Fried" Zucchini Fries with Spicy Garlic Dipping Sauce