Zucchini Bread (Cake)
This easy, moist and delicious zucchini cake (quick-bread) will for sure make you want to keep all the zucchinis you grow in the garden.
chopped, or more
chocolate chips (semi-sweet)
Preheat oven to 350℉ (180℃) F and grease and flour a tube pan. Set aside.
Beat eggs until foamy; add oil and sugar gradually, continuing to beat. Stir in zucchini.
Stir together the cinnamon, baking soda and powder, salt and flour. Add to zucchini mixture, stirring just until blended. Stir in nuts and chocolate chips if using.
Spoon into prepared tube pan evenly and bake in oven for about 1 hour or until wooden skewer inserted into center comes out clean.
Cool on rack for 10 minutes, turn cake out of pan and cool completely. Slice into slices and serve.
The bread can be kept in an air-tight container or a zip-log bag in the fridge for up to 1 week, or in the freezer for up to at least 1 month.