Christmas Baked Goods Gift Wrapping and Chocolate Chip Zucchini Bread Recipe

The past few years I have made it a tradition to put together little paper bags filled with baked goods for neighbors, co-workers, and gym friends.  We always get gifts from our family and some close friends but it is those day to day people that we do life with that I like to give a little gift of baked love.

Putting them in paper bags makes it so easy each year...I just grab them out of the cupboard along with some scrap ribbon I have on hand and I have instant cuteness!  I usually just print out a photo on card stock but thanks to the lovely Emily of Happy Hippos, I got to download her free Christmas card template she offered to Domestic Fashionista readers!  I just printed them right from home on some photo paper and they came out great!  If you are looking for some last minute embellishment to your presents, you can download the free template here

I learned last year that Amanda's zuchinni bread recipe was such a huge hit, why bother with traditional time consuming cookies!  They are a bit healthier and by making a huge batch, I save myself from being covered with flour!

Chocolate Chip Zucchini Bread {adapted from Amanda of Serenity Now's recipe}

3 cups all purpose flour {I do half whole wheat flour}
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil {I use canola}
2 1/4 cup sugar {I use half Splenda}
3 teaspoons vanilla
2 cups grated zucchini {mine is grated and frozen over the summer...makes it even easier!}
1+ cup chocolate chips {or walnuts, I use semi-sweet or dark chocolate}

Grease and flour two 8x4 pans {or muffin tin}.  Preheat over to 325 degrees.

Sift {I just mix} flour, salt, baking powder, baking soda, and cinnamon in a bowl.

Beat eggs, oil, vanilla, and sugar in a large bowl.  Add dry ingredients to creamed mix and beat well.  Stir in zucchini and chocolate chips.  Pour into pans.

Bake 40-60 minutes {muffins took about 25 minutes}.  Cool in pan 20 minutes.  Remove from pan and let completely cool.