Zucchini Bread 2.0 (with Chocolate Chips!)

Adapted form a Paula Deen recipe that, amazingly, contains no butter. Not that I have anything against butter, but keeping it dairyfree is sometimes desirable for our eating parameters. I did not do the whipped cream topping, but sounds lovely topped with the zucchini ribbons.

Ingredients

* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 3 eggs
* 1 cup white sugar
* 1 cup sunflower oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup semisweet chocolate chips
((* 1 tablespoon orange zest
* Whipped cream, for serving
* Zucchini ribbons, for serving))

Directions

Preheat oven at 350 degrees F. Grease 3 small loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 55 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.