Chocolate Chip Zucchini Bread by Paula Dean

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 287.4
  • Total Fat: 13.2 g
  • Cholesterol: 30.8 mg
  • Sodium: 225.6 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Chocolate Chip Zucchini Bread by Paula Dean calories by ingredient


Introduction

This is Paula Dean's recipe. It reminds me of a chocolate chip cookie. Love this. This is Paula Dean's recipe. It reminds me of a chocolate chip cookie. Love this.
Number of Servings: 18

Ingredients

    3 cup all-purpose 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 cup white sugar
    1 cup vegetable oil
    2 teaspoon vanilla extract
    2 cup grated zucchini
    1 cup chopped pecans
    1 cup semisweet chocolate chips
    1 tablespoon orange zest (optional)

Tips

I changed serving size to 1/2" slice equals 1 serving.


Directions

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, zucchini, pecans, chocolate chips, 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.


Serving Size: makes 9, 1 inch slices