Christmas Chocolate Pecan Zucchini Bread
By
Tiffany Bannworth
@MissAnubis
3
I think this looks great on Holiday tables. Change the M&M colors to suit whichever holiday has come!
Blue Ribbon Recipe
The addition of zucchini puree and applesauce make this bread really moist. There's a great combination of textures and flavors in this recipe. It would be a perfect breakfast or snack to have on hand for house guests during the holidays. I loved the M&M's on top.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
12 people, 2 loaves
Prep:
30 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
3 ccake flour
-
1/2 call purpose flour
-
2 Tbspflax seeds
-
2 1/2 cbrown sugar, dark
-
1/2 ccocoa powder
-
1 tspinstant coffee powder
-
1/2 tspbaking powder
-
1 tspbaking soda
-
1 tspsalt
-
1 tspcinnamon
-
1/2 tspginger
-
1/4 tspclove
-
1/4 tspnutmeg
-
3eggs
-
1/2 capplesauce
-
1 cvegetable or coconut oil
-
2 Tbspvanilla
-
1 3/4 czucchini puree
-
1/2 cpecans (candied even better)
-
1 cdark chocolate chips or chunks
-
1/4 cchopped pecans
-
1 cchristmas color m&ms (preferably minis)
-
·olive oil non stick stray
-
·cocoa powder for dusting
How to Make Christmas Chocolate Pecan Zucchini Bread
- Preheat oven to 325.
- Beat your sugar, eggs, and oil for 3 minutes.
- Add the rest of the wet ingredients. Beat for additional minute.
- Slowly add, while beating, the rest of the dry ingredients, save the chocolate chunks, nuts, and M&Ms.
- Fold in chocolate chunks and candied pecans.
- Spray two loaf pans with olive oil non stick spray and lightly dust with cocoa powder.
- Pour half batter in each pan.
- Sprinkle chopped pecans and M&Ms atop of poured batter. Do not stir.
- Bake for 40 minutes. I check the center of mine with a piece of uncooked spaghetti until come out clean.
