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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

White Chocolate Zucchini Bread Recipe

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This recipe for White Chocolate Zucchini Bread is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup butter or margarine, softened
1¾ cup sugar
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups shredded unpeeled zucchini
¾ cup chopped pecans, toasted
3 oz white baking chocolate, coarsely chopped (or can use white chocolate chips)
Directions:
Directions:
Preheat over to 350º. Line two 4.5 x 8.5 inch pans with waxed paper; grease waxed paper. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat until smooth. In a small bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in zucchini, pecans and chocolate. Spoon mixture into prepared pans. Bake 55 to 60 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on a wire rack.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 to 2 hours
Personal Notes:
Personal Notes:
A tasty way to get rid of extra summer zucchini.

 

 

 

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