Kelly's Chocolate Chip and Pecan Zucchini Bread
"VERY moist and delicious, can't wait for summer to make it again!"
photo by Christina D.
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup dark brown sugar
- 2 teaspoons vanilla
- 2 cups zucchini, peeled, grated
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 cup chopped pecans
- 2 2 cups semi-sweet chocolate chips or 2 cups milk chocolate chips
directions
- In large bowl, beat eggs til foamy.
- Beat in next 4 ingredients.
- Beat in zucchini.
- In another bowl, combine dry ingredients, add to wet mixture.
- Mix well.(*Except nuts and chips.)
- Then stir in nuts and chips.
- Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
- Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Questions & Replies
-
Can I use light brown sugar, instead of dark brown sugar?
Reviews
-
This bread recipe is very good. I even used half whole wheat flour and half all purpose flour. Turned out great! -
I followed the recipe exactly and it resulted in 2 delicious, moist loaves of bread. Mine baked exactly for 1 hour. I will definitely make this again. A slice of this bread is wonderful with a cup of tea. -
I made this exactly to the recipe's instructions. It turned out a moist delicious sweet bread. Came out of the pan beautifully. Thanks for a great recipe. -
Made this recipe today! I substituted apple sauce for vegetable oil since I was out of it; and cane sugar for both sugars. It smells, looks, and tastes DELICIOUS! I'M SUPER HAPPY WITH THE RESULTS!
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Converted these to muffins: wonderful! The recipe made two and a half dozen. The only thing I changed, because I was short an egg, was flax (the conversion is 1 TBSP ground flax w/ 3 TBSP water = 1 egg) and replaced one of the cups of white flour w/ wheat. Was scrumptious! Thanks!
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
