Paula Deen Chocolate Chip Zucchini Bread

Paula Deen chocolate chip zucchini bread turns grated zucchini, pecans and semisweet chocolate chips into a moist, tender loaf in 1 hour 5 minutes. Save this easy zucchini dessert bread for brunch, potluck or a summer cookout, because it makes two loaves at once.

Chill the loaves completely before you slice them, since warm bread crumbles and the chocolate chips smear. Cut too early and you lose those clean, tender slices that hold up under a spoonful of whipped cream.

Paula folds in orange zest along with the cinnamon and nutmeg, which gives the bread a bright note that plain zucchini bread never has. The recipe also makes two loaves, so you can keep one and hand the other to a neighbor.

Paula Deen Chocolate Chip Zucchini Bread

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

340

kcal

A moist, spiced crumb studded with pecans and melty chocolate chips, with a lightly crisp golden top. Chilling the loaves before slicing keeps every piece neat, and a dollop of whipped cream finishes it off.

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, plus ribbons for serving zucchini
  

• 1 cup chopped pecans
  

• 1 cup semisweet chocolate chips
  

• 1 tablespoon orange zest
  

• whipped cream
  

Directions

• Preheat and prep: Preheat the oven to 350°F and grease two 9 by 5-inch loaf pans. Then set them aside while you mix the batter.
• Sift the dry ingredients: Sift together 3 cups all purpose flour, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1 teaspoon baking soda. Set the bowl aside until the wet ingredients are ready.
• Beat the eggs and sugar: Beat 3 eggs in a large bowl until light and fluffy. Then add 2 cups white sugar and keep beating until the mixture is well blended.
• Add the wet ingredients: Stir in 1 cup vegetable oil, 2 teaspoons vanilla extract and 2 cups grated zucchini. Fold in 1 cup chopped pecans, 1 cup semisweet chocolate chips and 1 tablespoon orange zest.
• Combine the batter: Stir the sifted dry ingredients into the zucchini mixture until just combined. Then divide the batter between the two prepared loaf pans.
• Bake the loaves: Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Once they're done, remove the loaves from the pans and let them cool.
• Chill and serve: Chill the cooled loaves before slicing so the pieces cut cleanly. Then serve each slice with whipped cream and a few ribbons of zucchini on top.

Tools for this recipe

• USA Pan 1-pound loaf pan, OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to squeeze the water out of the grated zucchini?

The recipe doesn't call for it, so you can stir the zucchini in as it is. If your zucchini looks very watery after grating, blot it lightly with a paper towel so the batter doesn't turn gummy.

Can I leave out the pecans?

Yes, the bread bakes up fine without them, so skip them if you're cooking for someone with a nut allergy. You can also swap in walnuts or just add a bit more chocolate chips.

How do I store zucchini bread, and does it freeze?

Wrap the cooled loaf tightly or keep it in an airtight container in the fridge for a few days. Zucchini breads like this freeze well wrapped in plastic wrap and foil, so you can save the second loaf for later.

Can I bake this in one pan or as muffins?

You can split the batter however you like, but the recipe is written for two 9 by 5-inch pans. Smaller pans or muffin cups bake faster, so start checking with a skewer well before the 50 minutes are up.

Why did my zucchini bread sink in the middle?

Opening the oven too early or pulling it out before the center is set is the usual cause. Wait until a skewer comes out clean, and stir the flour in just until combined so you don't overwork the batter.