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
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.
My tomatoes are finally getting ripe and I thought that I would share with you my favorite way to enjoy them. A simple bruschetta is so refreshing, simple and very easy to throw together.
Chop fresh tomatoes and basil; add olive oil and salt and pepper. These are not exact measurements; just add the ingredients to your taste preference. Toast fresh rosemary baguette and spread with Cherve. Now top with bruschetta and devour.