Using a big spatula or wooden spoon, fold in the shredded zucchini. The best way to fold batter is to use a gentle but firm motion. You want the zucchini to be well-distributed. Then fold in the chocolate chips, nuts or other mix-ins you like (more ideas below!).
Step 5: Pour into pan
Transfer the batter to the greased pan. Smooth the top with a spatula—wet the spatula to make a smoother glide.
Step 6: Bake
Bake until a toothpick inserted in the center of the loaf comes out clean, about 55-60 minutes. (Note that chocolate chips will appear as melted smears on the toothpick or knife; you’re just looking for any raw batter on the tester.)
Cool in the pan for one hour before removing to a wire rack to cool completely.
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!.
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