Chocolate Chip Zucchini Pecan Bread Recipe
This Chocolate Chip Zucchini Pecan Bread is a moist and flavorful treat combining the natural sweetness of zucchini with rich chocolate chips and crunchy pecan topping. Perfect for breakfast or an afternoon snack, it features wholesome whole wheat flour and a delightful cinnamon-sugar pecan crunch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread Batter
- 1 medium zucchini, grated (about 1 cup grated)
- 1 stick (8 tablespoons) salted butter, melted
- 1/4 – 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup plain Greek yogurt
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1–2 cups chocolate chips
Pecan Crunch Topping
- 1 cup raw pecans, chopped
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- Prepare the Zucchini: Lay a clean towel on the counter and spread the shredded zucchini in the center. Squeeze out any excess moisture thoroughly to prevent sogginess in the bread.
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×5 inch bread pan with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth and well combined. Stir in the drained shredded zucchini.
- Add Dry Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture. Mix until just incorporated, then fold in the chocolate chips evenly throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared bread pan, spreading it evenly for uniform baking.
- Prepare Pecan Crunch Topping: In a small bowl, mix chopped pecans, melted butter, dark brown sugar, flour, and cinnamon until crumbly clumps form. Sprinkle these clumps generously over the top of the batter.
- Bake: Bake the bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the center is set.
- Cool and Serve: Remove from oven and allow the bread to cool slightly before slicing. Serve with butter and a sprinkle of flaked sea salt if desired for an enhanced flavor experience.
Notes
- Be sure to squeeze out excess water from the grated zucchini to avoid a soggy bread texture.
- Adjust the amount of brown sugar in the batter to suit your sweetness preference.
- You can substitute all-purpose flour for whole wheat if you prefer a lighter texture.
- The topping adds a wonderful crunch; do not skip or substitute the pecans for best flavor.
- Store leftover bread covered at room temperature for up to 3 days or refrigerate for up to a week.
