Chocolate Chip Zucchini Bread

This is delicious! It puts to use the 27 cups of shredded zucchini out in my deep freeze! It is perfect for little neighborhood treats, a little gift to someone, or just to enjoy for yourself! It came from a Pillsbury Fun for Kids cookbook. But really, lets face it, it is good for any age!
Chocolate Chip Zucchini Bread
1/3 cup soft butter or margarine
1 cup sugar
2 eggs
1 tsp vanilla
1/3 cup buttermilk
1 1/2 cups shredded zucchini
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/2 cup mini chocolate chips (or regular)
Cream butter and sugar. Beat in eggs, vanilla, buttermilk, and zucchini.

Combine dry ingredients and chocolate chips, stir in.


Pour into well greased 9×5″ loaf pan, or 3 mini pans (I got mine into 4 mini pans, it just depends on how much you put in).

Bake at 325. Large loaf bakes for about 55 minutes, small loaves bake for about 25 minutes. I like using the mini pans because the middle cooks faster so the edges don’t get as brown.

Notes:
-Make sure you add the chocolate chips to the dry ingredients, especially if you are using the regular size. It coats them with flour so they don’t all sink to the bottom of the pan.