Classic Zucchini Bread

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Classic Zucchini Bread filled with pecans (and sometimes chocolate chips!) is a simple but delicious way to use up your summer zucchini crop.

Persnickety Plates + Zucchini – A love story.

I love zucchini just about any way you can serve it – zucchini boat turkey tacos, roasted zucchini, chocolate drop cookies…this is getting long – just check out my zucchini tag here.

I first shared this recipe on Mama Loves Food last year but I want it to live here too.

I don’t think my zucchini crop is going to make it this year – it doesn’t look very promising. Luckily, my dad is also growing some and there’s always the farmer’s market/grocery store.

I love baking with zucchini – it makes for a really moist bread (or muffin…) without adding any flavor. Plus, it’s a vegetable so it helps me justify eating way more than I should.

This recipe makes two loaves – plenty to share (or not). I added mini chocolate chips to one, in addition to the pecan chips, and left the other one “plain”.

Things you may need to make this Zucchini Bread…
A box grater – doesn’t need to be fancy, just needs to get the job done
Loaf pans – this recipe makes two loaves, so you’ll need two
A whisk – you don’t even need a mixer for this recipe, but you do need a whisk, why not a pretty one?

Zucchini Bread

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Cook time

50 mins

Total time

50 mins

Author: Melissa | Persnickety Plates

Serves: 2 loaves

Ingredients

2 cups grated zucchini (this was two smallish zucchinis for me)
4 eggs
2 cups sugar
1 cup vegetable oil
3½ cups flour
1½ teaspoons baking soda
¾ teaspoon baking powder
1½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup pecan chips
½ cup mini chocolate chips, optional

Instructions

Preheat your oven to 350 degrees and grease and lightly flour two loaf pans. Set aside.
Grate your zucchini and set aside.
In a large bowl, add the eggs and beat with a whisk.
Slowly whisk in the sugar then the oil.
In another large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk together.
Pour the dry ingredients into the wet ingredients and stir together. It will be thick.
Pour in the grated zucchini, vanilla, and pecan chips. Stir together.
Pour half of the batter into one of prepared loaf pans.
If desired, add mini chocolate chips to the remaining batter then pour into other loaf pan.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly then run a knife around the edges of the pan and flip the loaves out. Slice & enjoy!