Is it even summer if you don’t end up drowning in zucchini at some point? I think not.
Between our garden and our CSA, we always have plenty of zucchini around. I have, of course, been experimenting with lots of new, fun recipes – but I just keep coming back to zucchini bread. It’s a classic.
This loaf is our favorite. It’s a little heavy on the nutmeg which gives the loaf a nice spice. Pecans and chocolate chips are mixed in, too, to add a little sweetness and texture.
This recipe does make a big batch, so it’s great to share with neighbors – or freeze a loaf for later!
Thursday Farmer’s Market Week Recipes
- Blueberry Mug Cake by Cindy’s Recipes and Writings
- Dijon Pan Bagnat by A Kitchen Hoor’s Adventures
- Late Summer Trail Mix by The Freshman Cook
- Mini Peach Parfaits by Intelligent Domestications
- Pecan Chocolate Chip Zucchini Bread by Kate’s Recipe Box
- Pickled Garlic Scapes by Culinary Adventures with Camilla
- Shrimp & Corn Salad with Chesapeake Seasoning by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Smoky Grilled Corn Salsa by Jolene’s Recipe Journal
Chocolate Chip Pecan Zucchini Bread
Makes 2 large loaves or 5 small loaves
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded zucchini
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 degrees. Grease loaf pans and set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, cinnamon, and baking powder.
In another bowl, beat the eggs, applesauce, oil, and vanilla together. Stir the wet ingredients into the dry ingredients until just combined. Fold in the zucchini, pecans, and chocolate chips.
Divide batter between loaf pans. Bake until a knife inserted comes out clean – about an hour for large loaves or 35-45 minutes for smaller loaves.
adapted from The Taste of Home Baking Book