Sometime during the past week, I found myself with three zucchini that were on the verge of losing crispness. Since I was also craving some kind of cake, the obvious solution was to make zucchini bread with chocolate chips.
Despite my frequent wariness of Paula Deen, I decided to use her recipe with a few modifications: 1.5 cups sugar instead of 2, about 0.8 cups vegetable oil instead of 1, no pecans or orange zest, and about 1/2 cup of sweetened flaked coconut. The result turned out well, and has been especially good as breakfast when sliced and toasted.
