Chocolate Chip Zucchini Bread

July 19, 2011 at 10:14 am (Muffins/Breads)

My husband came home from work one day, raving about this Chocolate Chip Zucchini Bread that a co-worker brought in.  My husband requested (rather demanded) that I figure out how to make this.  The only vegetable this man will ingest is iceburg lettuce and corn, so imagine my surprise.  After I picked myself up off the floor, I gave google a shot and found a delightful Paula Deen recipe.  It reviewed well, and I was drawn in by the cinnamon, nutmeg and orange zest that the recipe called for.

I will admit to being a complete skeptic.  The concept admittedly sounds nasty.  But if my sweet hubby was laying his reputation on the line and declaring his love for zucchini, then I was willing to give it a go.

I opted for mini chocolate chips, as some of the reviews indicated that they wouldn’t sink to the bottom of the pan like the bigger chocolate chips would.  I also sprinkle a little bit of brown sugar on the bottom of the pan, and again on top of the bread before baking.  I have made it without the brown sugar before too, and it is great either way.


  • 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.


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