How to make this Zucchini Bread Recipe with Chocolate Chips. Preheat oven to 350 degrees and grease two 9×5 inch loaf pans ...

Preheat the oven to 350°F. Coat a 9- x 5-inch loaf pan with vegetable spray. In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and cardamom.

Shred the zucchini using a box grater and fold into the batter. Spray your loaf pans with non-stick cooking spray. Divide mixture evenly and pour into two greased 9×5-inch loaf pans.

Preparation. Step 1. Place a rack in middle of oven; preheat to 325°. Coat a 9x5" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides ...

Add the grated zucchini and mix to combine, then add in the sifted, dry ingredients. Using a flexible spatula, fold gently and, when almost combined, add 100g of the chopped chocolate and 50g of ...

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan and cornstarch and season with salt and pepper. Stir until completely combined.

Stir in zucchini, ¾ cup of the chocolate chips and the finely chopped hazelnuts. Spoon batter into pan, spreading evenly (batter will be thick). ... Bake 8-inch loaf 65 to 75 minutes, ...

You can also divide the batter in half and fold in different add-ins to each loaf, creating different varieties of zucchini bread. Nuts . Walnuts, pecans or a combination of the two.

Maybe instead of rosemary, we try basil with the beets and chocolate. That last quarter-cup of sweet corn kernels might be nice in the roasted tomato loaf. You get the drift.

Zucchini bread, zucchini muffins and chocolate zucchini loaf cake are all worthy of your time. Tell me what you’re thinking and making at dearemily@nytimes.com . Next week: corn!