Ingredients
Carapelli Extra Light Olive Oil
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup Carapelli Extra Light Olive Oil
1 teaspoon finely shredded orange peel
1/2 cup mini semi-sweet chocolate chips

Cooking Directions
Preheat oven to 350°F. Lightly brush the bottom and sides of an 8x4-inch loaf pan with olive oil; set aside. In medium bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Make a well in the center of the dry ingredients and set aside. In another medium bowl, combine egg, sugar, zucchini, olive oil and orange peel. Add all at once to dry ingredients. Stir until just moistened (batter should be lumpy). Gently fold in the chocolate chips. Spoon batter into the prepared pan. Bake for 55-60 minutes or until a wooden pick inserted in the center of bread comes out clean. Cool in pan on rack for 10 minutes. Remove from pan and cool completely on wire rack. Slice and serve. Serves 12.

Preparation Time: 10 minutes

Total Time: 1 hour, 10 minutes

Wine Suggestions: Spumante