Creating memories in the kitchen...One meal at a time.

Wednesday, August 12, 2009

Chocolate Chip Zucchinni Bread

If you're taking advantage of either plentiful zucchini in your garden or just the cheap prices at your local grocery store this is great way to use zucchini. Another Paula Deen recipe that doesn't disappoint. I love that it has cinnamon & nutmeg in it, plus nuts, chocolate chips, and orange zest. If you haven't tried the chocolate/zucchini combo before you need to. A great way to get your kids to eat their veggies! This recipe makes 2 loaves so you can keep one and pass one on to a friend.

Chocolate Chip Zucchini Bread
Paula Deen
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

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