Chocolate Chip Zucchini Pecan Bread Recipe
This moist and delicious Chocolate Chip Zucchini Pecan Bread combines the wholesome goodness of zucchini and whole wheat flour with the sweet touch of chocolate chips and a crunchy pecan topping. Perfect as a comforting breakfast or snack, this bread features a tender crumb enhanced with Greek yogurt and maple syrup, finished with a lightly spiced, buttery pecan crunch on top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 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 water thoroughly to prevent the bread from becoming too moist.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch bread pan with parchment paper for easy removal.
- 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 combined.
- Add zucchini and dry ingredients: Stir the shredded zucchini into the wet mixture. Then add the flour, baking powder, and salt. Mix until fully combined, ensuring no dry flour patches remain. Fold in the chocolate chips gently.
- Assemble the bread batter: Pour the batter into the prepared bread pan, spreading it evenly.
- Prepare the pecan crunch topping: In a small bowl, mix the chopped pecans, melted butter, dark brown sugar, flour, and cinnamon until clumpy. Sprinkle these clusters evenly over the top of the batter in the pan.
- Bake the bread: Place the pan in the oven and bake for 55-60 minutes or until the center is just set and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then slice and enjoy warm with butter and a sprinkle of flaked sea salt if desired.
Notes
- Be sure to squeeze out the zucchini well to avoid soggy bread.
- You can adjust the amount of chocolate chips from 1 to 2 cups depending on your sweetness preference.
- Whole wheat flour adds a nuttier flavor, but all-purpose flour works well too.
- Use parchment paper for easy bread removal and less mess.
- The pecan crunch topping adds great texture and can be customized with other nuts or spices.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well—slice and freeze in airtight containers for up to 3 months.