Zucchini Bread Mini Loaves in 48 Minutes

Instructions:

1. Grate the zucchini. Use the medium holes of your grater. Place the shreds in a kitchen towel and press firmly until the liquid stops dripping. Note: Don't squeeze it into a dry rock, just remove the free flowing water.
2. Whisk the dry base. Combine the all purpose flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
3. Mix the fats. In a large bowl, beat the melted butter and granulated sugar.
4. Add binders. Stir in the egg and vanilla extract until the mixture is smooth.
5. Combine the two. Gently fold the dry ingredients into the wet mixture. Stop as soon as the flour streaks disappear.
6. Fold in the extras. Add the squeezed zucchini and chocolate chips. Mix just until distributed.
7. Fill the pans. Divide the batter between four greased mini loaf pans, filling them 2/3 full.
8. Bake the loaves. Place in the oven for 33 minutes until the tops are mahogany colored.
9. Test for doneness. Insert a toothpick into the center; it should come out clean or a few moist crumbs.
10. Cool carefully. Let the loaves sit in the pan for 10 minutes, then move them to a wire rack.