Zucchini Bread filled with pecans (and sometimes chocolate chips!) is a simple but delicious recipe to use up your summer zucchini crop.
this was two smallish zucchinis for me
mini chocolate chips
Preheat your oven to 350 degrees and grease and lightly flour two loaf pans. Set aside.
Grate your zucchini and set aside.
In a large bowl, add the eggs and beat with a whisk.
Slowly whisk in the sugar then the oil.
In another large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk together.
Pour the dry ingredients into the wet ingredients and stir together. It will be thick.
Pour in the grated zucchini, vanilla, and pecan chips. Stir together.
Pour half of the batter into one of prepared loaf pans.
If desired, add mini chocolate chips to the remaining batter then pour into other loaf pan.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly then run a knife around the edges of the pan and flip the loaves out. Slice & enjoy!
Makes: 2 loaves
Calories are automatically generated. For best results calculate based on your exact ingredients.
Guest author: Melissa |
Zucchini Bread https://www.mamalovesfood.com/zucchini-bread/