Sweet Zucchini Baking Recipe: Velvety

Instructions:

1. Grate the zucchini using the medium holes of a box grater, keeping the skin on. Measure 2 cups loosely packed. Note: Don't squeeze the water out; we need that moisture!
2. In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Note: Whisking removes clumps and aerates the flour.
3. In a separate large bowl, beat the eggs, granulated sugar, and light brown sugar until the mixture is pale. Note: This takes about 2-3 mins and helps the loaf rise.
4. Stir in the vegetable oil, vanilla extract, and sour cream. Note: Stir until the mixture is smooth and glossy.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Note: Stop the moment you see no more streaks of flour.
6. Gently fold in the grated zucchini, chopped walnuts, and semi sweet chocolate chips. Note: Use a spatula to avoid deflating the air bubbles.
7. Pour the batter into a greased 9x5 inch loaf pan. Note: Smooth the top with a spoon for an even bake.
8. Bake at 350°F (175°C) for 55–65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.