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Chocolate Chip Zucchini Bread

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3 eggs
2 c. granulated sugar
1 c. vegetable oil
1 tsp. salt
3 c. all-purpose flour
3 tsp. ground cinnamon
¼ tsp. baking powder
1 tsp. baking soda
2 c. grated zucchini
3 tsp. vanilla extract
1 ½ c. chopped pecans or walnuts
6 oz. semi-sweet mini chocolate chips

Preheat oven to 325 degrees. Butter and flour two 8 ½ x 4 ½ x 2 ½ -inch loaf pans. (Note: 9 x 5-inch pans work fine, too.) Beat the eggs in a large mixing bowl until foamy. Stir in the sugar and oil, and blend thoroughly. Sift together the salt, flour, cinnamon, baking powder and baking soda. Add this to the egg mixture, a third at a time, beating thoroughly after each addition. The mixture should be stiff. Stir in the zucchini and vanilla. Fold in nuts and chocolate chips. When thoroughly blended, pour the mixture into the prepared pans. Bake for 1 hour or until a knife inserted into the center comes out clean. Allow to cool in pans for 20 minutes, and then turn out onto a wire rack to cool completely.

From Sweet Treasures by Kitchen Kimberley

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