Zucchinis galore and a big scramble for recipes to make these with – came up with 2 winners – this recipe an adaptation of Paula Dean’s Zucchini Chocolate Chip bread and to be blogged a wonderful, very healthy and sumptuous zucchini casserole – please await this J
Paula has nailed it with this recipe – takes about 15 minutes of prep time and 50 minutes of baking – It was a runaway hit with my brother and nephew and my kids undoubtedly lapped it up!
The only changes I made to Paula’s recipe were the spices – all spice instead of cinnamon and orange extract instead of vanilla extract
Click here for the original recipe
But for those who do not believe in clicking away, here it is …
• 3 cups 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 cups white sugar
• 1 cup vegetable 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, 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.
Good to eat as it, take for a picnic (like we did) or anytime of day when you want a satisfying snack!