Chocolate Chip Zucchini Bread

I realize that I have been posting quite a bit of zucchini recipes lately-there is just so much of it around and I love how versatile it is.  This is another one of those recipes that some people might think sounds like an odd combination, but trust me, it's not.  In fact, I think this recipe for chocolate chip zucchini bread is not only one of the best "breads" I've ever made but I also think it's the perfect recipe to segway into fall.  It is incredibly moist and chocolatey, and it also has a hint of spice from the cinnamon and nutmeg which reminds me of the fall. 

I can honestly say that we really enjoyed this recipe in our house-I think it's great for breakfast, a snack or a dessert (we were enjoying it heated up with a little bit of ice cream on top!)

Chocolate Chip Zucchini Bread

1 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

2 eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup grated zucchini

1/2 cup chopped pecans

1/2 cup semisweet chocolate chips

1/2 tablespoon orange zest

Preheat oven to 350 degrees.  Grease 9x5 inch loaf pan and set aside.

Sift together flour, baking powder, salt, cinnamon, nutmeg, 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 pan. 

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Cool before slicing. 

Source: Paula Deen