Cup of Yum
1. Preheat the oven to 350° F.

FOR THE CHOCOLATE CHIP ZUCCHINI BATTER:

1. Grate the zucchini on the large holes of a box grater. Sprinkle with ¼ teaspoon kosher salt and transfer to a mesh strainer set over a bowl to catch liquid. Set aside.
2. In a large bowl, combine 3 cups all purpose flour, 1 cup sugar, 4 teaspoons baking powder. ½ teaspoon baking soda, 1 teaspoon iodized salt. Whisk until evenly combined. Set aside.
3. In a small bowl or 2 cup measuring cup, combine 1½ cups whole milk, 1 large egg, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extractt. Whisk to combine.
4. Toss the chocolate chips with the remaining teaspoon of all-purpose flour until well coated. (helps prevent the chips from sinking to the bottom of the batter.
5. Add the wet ingredients to the dry ingredients and stir until there are no dry bits left.
6. Transfer the zucchini to a clean dish towel and squeeze out all of the excess liquid. Fold the shredded zucchini and the chocolate chips into the batter to combine.

FOR CHOCOLATE CHIP ZUCCHINI BREAD:

1. Spray a loaf pan with nonstick spray and cut a piece of parchment paper the size of the bottom of the pan. Lay the parchment in the pan and spray again. Set aside.
2. Fill the loaf pan ¾ full with the batter and scatter chocolate chips over the surface. Bake the bread for 45 -55 minutes or until a cake tester comes out clean.

FOR CHOCOLATE CHIP ZUCCHINI MUFFINS:

1. Spray a muffin tin with vegetable spray and set aside.
2. Fill the muffin tins ¾ full with the batter and bake for 23-25 minutes
3. Let the bread and muffins rest in the pan for 5 minutes before transferring to a wire rack to continue cooling.