2 cups shredded raw zucchini (about 2)
1 teaspoon salt
1 cup oil
1 – 13/4 cups sugar (it depends on how sweet you like it)
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup chocolate chips
1 cup nuts, walnuts (optional)
Demerara, Turbinado, or other coarse sugar
Shred zucchini with a food processor or a cheese grater. Put the zucchini in a strainer and sprinkle it with salt. This will release the water in the zucchini. Let is stand for at least ten minutes. Strain or squeeze out the excess liquid.
Beat the eggs, oil, sugar, and vanilla together.
Sift together the dry ingredients. I like to use a large sieve over a bowl. If you shake it back and forth, it sifts nicely.
Add the dry ingredients to the wet ingredients. Add the zucchini. Add the chocolate chips and nuts.
Grease two loaf pans. Line the pans with parchment paper. Pour the batter into the pans. If desired, sprinkle the top of the loaves with coarse sugar.
Bake at 350 degrees for about an hour. To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour. If it is ready, the toothpick will come out clean. If there is batter on the toothpick, bake for five more minutes and check the bread. Repeat if necessary.
Cool the bread in the pan on a wire rack for about 20-30 minutes. Run a knife around the edge of the pan. Turn the pan upside down, to get the loaf out. Cool the loaf on the rack for another 20-30 minutes.