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Kelly's Chocolate Chip and Pecan Zucchini Bread
By Wildflour on April 30, 2005
Photo by riffraff
6 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 20 mins
- Yield: 2 loaves
Photo by riffraff
About This Recipe
"VERY moist and delicious, can't wait for summer to make it again!"
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup dark brown sugar
- 2 teaspoons vanilla
- 2 cups zucchini, peeled, grated
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup chopped pecans
- 2 cups chocolate chips or 2 cups semi-sweet chocolate chips or 2 cups milk chocolate chips
Directions
- In large bowl, beat eggs til foamy.
- Beat in next 4 ingredients.
- Beat in zucchini.
- In another bowl, combine dry ingredients, add to wet mixture.
- Mix well.(*Except nuts and chips.)
- Then stir in nuts and chips.
- Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
- Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (1885 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 3787.4
- Calories from Fat 1874
- 49%
- Amount Per Serving
- %
- Total Fat 208.2g
- 320%
- Saturated Fat 50.2g
- 251%
- Cholesterol 279.0mg
- 93%
- Sugars 304.9 g
- Sodium 2008.7mg
- 83%
- Total Carbohydrate 474.3g
- 158%
- Dietary Fiber 23.6g
- 94%
- Sugars 304.9 g
- 1219%
- Protein 42.6g
- 85%
Reviews
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"This bread recipe is very good. I even used half whole wheat flour and half all purpose flour. Turned out great!"
By VeggieValerie on August 22, 2010 | 1140991
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"I followed the recipe exactly and it resulted in 2 delicious, moist loaves of bread. Mine baked exactly for 1 hour. I will definitely make this again. A slice of this bread is wonderful with a cup of tea."
By bluemooner on July 15, 2006 | 293353
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"I made this exactly to the recipe's instructions. It turned out a moist delicious sweet bread. Came out of the pan beautifully. Thanks for a great recipe."
By riffraff on April 23, 2006 | 267645
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"Converted these to muffins: wonderful! The recipe made two and a half dozen. The only thing I changed, because I was short an egg, was flax (the conversion is 1 TBSP ground flax w/ 3 TBSP water = 1 egg) and replaced one of the cups of white flour w/ wheat. Was scrumptious! Thanks!"
By kaurorac on March 13, 2012 | 1293787
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"I am giving 4 stars because I made adjustments that may have altered the taste. I used 1/3 cup low fat ricotta cheese and 2/3 cup oil. Also used part white whole wheat for some of the flour. I should have added the full amount of sugar to the batter, as I decreased the amount of choco chips by a little too. My bad."
By Chef #806937 on March 10, 2009 | 825275
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"Excellent zucchini bread! Thanks Wildflour, we loved this recipe with all the spices. I used walnuts and semisweet chocolate chips. I made four breads today from 2 ginormous zucchinis."
By Trinkets on July 20, 2008 | 675009
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