Kelly's Chocolate Chip and Pecan Zucchini Bread

Kelly's Chocolate Chip and Pecan Zucchini Bread created by Christina D.

VERY moist and delicious, can't wait for summer to make it again!

Ready In:
1hr 20mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Wildflour
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@Wildflour
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"VERY moist and delicious, can't wait for summer to make it again!"

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  1. Christina D.
    Kelly's Chocolate Chip and Pecan Zucchini Bread Created by Christina D.
  2. Christina D.
    Made this recipe today! I substituted apple sauce for vegetable oil since I was out of it; and cane sugar for both sugars. It smells, looks, and tastes DELICIOUS! I'M SUPER HAPPY WITH THE RESULTS!
  3. Teresa E.
    Can I use light brown sugar, instead of dark brown sugar?
  4. kaurorac
    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!
  5. VeggieValerie
    This bread recipe is very good. I even used half whole wheat flour and half all purpose flour. Turned out great!
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