Aunt Cathy's Blue Ribbon Zucchini Bread
This moist, tender loaf deserves its blue ribbon status. Not only is it prize worthy but it's also one of the easiest deserts to make.
Equipment
- 2 loaf pans
Ingredients
- 3 cups flour
- 2½ cups sugar
- 2 tsp cinnamon
- 1½ tsp salt
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cloves
- 1 cup vegetable oil
- 4 large eggs
- 1 tbsp plus 1 tsp vanilla extract
- 4 cup zucchini, shredded
- 1 cup pecans, coarsely chopped
- 1 cup chocolate chips
Instructions
- Preheat oven to 325℉.
- Spray two loaf pans generously with non-stick cooking spray. Set aside.
- In a large mixing bowl stir together flour, sugar, cinnamon, baking soda, baking powder, salt, and ground cloves. Set aside.
- In the bowl of a stand mixer combine vegetable oil, eggs, and vanilla.
- Slowly add he dry ingredients to the wet ingredients.
- Add the shredded zucchini, and mix to combine.
- Add chopped pecans and chocolate chips. Continue to mix until all the ingredients are well combined.
- Divide batter evenly between the two prepared loaf pans.
- Bake until a toothpick inserted in the center of the loaf comes out clean.
- Cool loaves completely before slicing.
- Store loaves covered in an airtight container for up to 3 days.