10x13 Baking Tray
- 4 medium zucchini trimmed and grated
- 2⅔ cup granulated sugar
- 4 large eggs
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup butter melted
- 4½ cups cake flour or AP flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ⅔ cup semi-sweet chocolate chips plus more for topping
- Butter or baking spray for greasing the pan
Start the Zucchini Batter:
Preheat oven to 350ºF. Grease a 9x12 baking pan and set aside.
Combine the eggs and sugar in a large bowl and whisk with a hand mixer until smooth. Add the vanilla extract, heavy cream, and melted butter and whisk again until smooth.
Sift the Dry Ingredients:
Sift the flour into a second bowl and add the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Combine the Wet and Dry Ingredients:
After the zucchini bars are cooked through, remove from the oven to cool. As soon as you remove from the oven, sprinkle a few additional chocolate chips on top and allow them to melt into the top of the zucchini bars. After the loaf as cooled, slice into bars.
Calories: 277kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Sodium: 241mg | Fiber: 1g | Sugar: 25g | Vitamin C: 6mg