This Amazing Zucchini Bread with Pecans and Chocolate Chips is so good its hard to believe how much Zucchini is included in this loaf. Zucchini is a great vegetable to be included in your kiddos diet, as is considered a superfood that is packed with a large amount of beneficial nutrients. This yummy bread also freezes well, making it perfect for trips, lunch boxes and snacks! This is a fairly simple recipe to make and prep time is less than 15 minutes.
What you need to make this Amazing Zucchini Bread With Pecans And Chocolate Chips:
How to make this Amazing Zucchini Bread With Pecans And Chocolate Chips:
PREP IT: Preheat the oven to 350°F and set the rack in the middle position. Generously coat a 9×5 bread pan with non-stick cooking spray.
TOAST IT: Toast pecans in the preheated oven for 5 minutes, until they start to turn a shade or two darker and gives off a deep nutty aroma. Once cool enough to handle, chop and set aside.
GRATE IT: In the food processor fitted with a medium grater blade, add the zucchini through the feeder tube and shred. Set aside once done. Alternatively, you can grate the zucchini with a box grater.
MIX IT: In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg and set aside.
WHISK IT: In a large bowl, whisk together the melted butter and brown sugar. Add the eggs, vanilla extract and whisk to combine, about 1 minute.
COMBINE IT: Add 3 cups of the shredded zucchini and with a wooden spoon or spatula, stir to incorporate. Add the dry ingredients to the zucchini mixture. Next, with a wooden spoon or spatula, stir until just combined. Mix in the chopped nuts and 1/2 cup of the chocolate chips.
BAKE IT: Scrape the batter into the prepared bread pan. Sprinkle the remaining 2 tablespoons of chocolate chips onto the top of the bread batter, pressing them in lightly so they adhere. Bake in the preheated 350 degree oven for 55 to 65 minutes or until the top is golden and a cake tester inserted into the center comes out clean.
COOL IT: Set the pan on a wire rack to cool for about 10 minutes. Next, run a knife between the bread and the sides of the pan to help extract it. Unmold the bread and turn right side up and allow to cool completely on the rack. As hard as it may be to walk away without sneaking a taste, letting the bread cool completely helps to distribute the moisture. That way when you cut slices, they won’t fall apart or crumble.
Once completely cool, slice and enjoy.
Amazing Zucchini Bread With Pecans And Chocolate Chips
This Amazing Zucchini Bread with Pecans and Chocolate Chips is so good its hard to believe how much Zucchini is consumed in this loaf.
Ingredients
- 1 1/2 cups all-purpose flour, spooned into measuring cup and leveled off
- 1/2 cup old fashion oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (12 oz) zucchini, grated, 2 medium or 1 large
- 1/2 cup plus 2 tablespoons semisweet chocolate chips
- 1/3 cup chopped pecans or walnuts, lightly toasted
Instructions
- Preheat the oven to 350°F and set the rack in the middle position. Generously coat a 9x5 bread pan with non-stick cooking spray.
- Toast pecans in the preheated oven for 5 minutes, until they start to turn a shade or two darker and gives off a deep nutty aroma. Once cool enough to handle, chop and set aside.
- Grate the zucchini using either a food processor or box grater.
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg and set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs, vanilla extract and whisk to combine, about 1 minute.
- Add 3 cups of the shredded zucchini and stir to incorporate. Add the dry ingredients to the zucchini mixture and stir until just combined. Mix in the chopped nuts and 1/2 cup of the chocolate chips.
- Scrape the batter into the prepared bread pan. Sprinkle the remaining 2 tablespoons of chocolate chips onto the top of the bread batter, pressing them in lightly so they adhere. Bake in the preheated 350 degree oven for 55 to 65 minutes or until the top is golden and a cake tester inserted into the center comes out clean.
- Set the pan on a wire rack to cool for about 10 minutes. Unmold the bread and turn right side up and allow to cool completely on the rack.
Notes
This batter can also make 12 muffins. Bake in a 350 degree oven for 20 to 22 minutes, or until a tester comes out clean.
Storage: This zucchini bread is best served on the same day it is made, but will keep, wrapped in foil, cling wrap or an air tight container, at room temperature for 2-3 days or in the refrigerator for up to a week.