Zucchini bread is always the favorite option for an excess of garden squash in the summer.
Chocolate chips are optional. I prefer it without, but many in our family like a generous studding of chocolate chips in their zucchini bread.
3 cups flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
¼ tsp cardamom
¼ tsp nutmeg
½ cup olive oil
½ cup melted butter
¾ cup white sugar
¾ cup brown sugar
3 Tbs plain yogurt
1 Tbs vanilla extract
2 cups grated zucchini, packed (about 2 medium)
1 cup chopped walnuts
1 cup chocolate chips, optional
Preheat oven to 350°F. Spray two loaf pans with nonstick baking spray, or line muffin tin with paper liners.
Combine dry ingredients in a medium mixing bowl and whisk until well mixed. In a separate large mixing bowl, whisk together oil, melted butter, sugars, yogurt, eggs, and vanilla. Stir zucchini into wet ingredients. Add dry ingredients, and stir until just barely mixed. Fold in nuts and chocolate chips.
Pour into two greased loaf pans. Bake for 55-60 minutes, or until toothpick inserted in center comes out clean. Cool loaves in pans for 10-15 minutes, then turn out onto wire racks to cool completely.
FOR MUFFINS: Bake at 350°F for 16-18 minutes.
Makes 2 loaves or 12-14 muffins