Moist Chocolate Chip Zucchini Bread

Thanks to Camille's lovely garden, I was able to try out a few zucchini recipes. I had never baked with zucchini before and thought it might not be very good, but I'm totally converted! I made Camille's Chocolate Zucchini Cake and it was so good I just couldn't stop there!

This zucchini bread was really moist and delicious!

Chocolate Chip Zucchini Bread

(Recipe from Paula Deen)

Ingredients

• 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

Directions

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.