Zucchini Chocolate Chip Bread

This Amazing Zucchini Bread with Pecans and Chocolate Chips is so good its hard to believe how much Zucchini is included. A fairly simple recipe to make, prep time is less than 15 minutes.

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.

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.