Ingredients for Kelly's Chocolate Chip And Pecan Zucchini Bread
- 2 large eggs
- Vegetable Oil
- 1 cup granulated sugar
- Dark Brown Sugar
- Vanilla
- 2 cups grated zucchini
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- Baking Powder
- Pecans
- Chocolate Chips
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How to Make Kelly's Chocolate Chip And Pecan Zucchini Bread
- Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, beat 2 large eggs until light and foamy.
- Beat in 1 cup granulated sugar, ¾ cup packed brown sugar, ½ cup vegetable oil, and 2 teaspoons vanilla extract until well combined.
- Add 2 cups grated zucchini and mix until incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 ½ cups chocolate chips and 1 cup chopped pecans.
- Divide batter evenly between the prepared loaf pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 5 minutes before running a knife around the edges to loosen.
- Invert the loaves onto a wire rack to cool completely.
- Once cooled, wrap tightly and store in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
1219g
Fat
251g
Carbs
158g
