I have tried a few zucchini bread recipes along the way but this one easily takes them all. Who knew those little flecks of orange zest could make such a difference? And while hubby doesn’t usually like nuts in sweet breads, I finely chopped the pecans and I won’t leave them out next time. Not even for hubby. Sorry hon.
It isn’t a low fat recipe by any means (what Paula Dean recipe is?) so I may try to tweak it a bit in the future with applesauce in place of some of the oil.
3 cups flour
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
2 cups white sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet or milk chocolate chips
1 Tbsp orange zest
Preheat oven to 350 degrees. Grease two 9 x 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda (I don’t have a sifter so I just whisk it all together).
Beat eggs until light and fluffy. Add sugar and beat until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared pans.
Bake for 50 minutes (mine took 10-15 minutes longer) or until a skewer inserted in the middle comes out clean. Wait 10 minutes or so before removing loaves from pans.