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I originally found this recipe a few years ago when my garden produced so much zucchini that I swore I would never eat another one in my life.  I needed something to do with it all, and started researching zucchini recipes.  This recipe in particular became my favorite because the bread can be served for breakfast or dessert.  Here is the recipe for the Chocolate Pecan Zucchini Bread, courtesy of Paula Dean. I hope you enjoy this bread as much as I do.

Chocolate Pecan Zucchini Bread


3 cups 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 veggie 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, chocolate chips, zucchini, pecans, 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.

Note: I think that the orange zest makes this bread amazing.  It adds a brightness in flavor, so don’t forget it.