Chocolate Chip Zucchini Pecan Bread

This chocolate chip zucchini pecan bread is my favorite way to sneak veggies into something indulgent and cozy. Warm from the oven it is tender and sweet with pockets of melted chocolate and a topping that is all about those crunchy pecans. I baked this once on a rainy Saturday when we needed comfort and now it is my go-to bake for everything from brunches to snack time.

The first time I made this my kitchen smelled like a chocolate shop. My family was immediately hooked and even my veggie-shy nephew devoured a thick slice.

Ingredients

• Zucchini: Offers moisture and a subtle earthiness Choose small firm zucchini for best flavor and squeeze out water for perfect texture
• Salted butter: Lends richness and depth Use the best butter you can find for extra flavor
• Brown sugar: Brings a caramel-like note Darker sugar gives deeper flavor
• Maple syrup: Adds natural sweetness and a hint of warmth Look for pure maple syrup for best results
• Plain Greek yogurt: Delivers moisture and a tender crumb Full fat is perfect here and keeps bread extra soft
• Eggs: Help bind and provide structure Go for large eggs at room temperature
• Vanilla extract: Rounds out the flavors Choose real vanilla for a fragrant sweetness
• Whole wheat or all-purpose flour: Gives structure All purpose offers the fluffiest texture but whole wheat brings subtle nuttiness
• Baking powder: Helps the bread rise well Check it is fresh for a good lift
• Salt: Balances the sweetness and enhances chocolate flavor
• Chocolate chips: Create big gooey pockets Always use good quality chocolate for melty results
• Raw pecans: Add crunch to the topping Fresh pecans make the crumble irresistible
• Cinnamon: In the topping provides warm spice and aroma

Step-by-Step Instructions

Prep the Zucchini:

Lay out a clean towel on your counter Place the grated zucchini in the center then gather the edges of the towel up and twist Squeeze until you have removed as much liquid as possible This step is essential to prevent soggy bread

Prepare the Pan and Oven:

Preheat your oven to 350 degrees Fahrenheit Line a nine by five inch bread pan with parchment paper making sure some hangs over the edges for easy removal

Mix the Wet Ingredients:

In a large bowl whisk together melted butter brown sugar maple syrup Greek yogurt eggs and vanilla Whisk until everything is fully blended and smooth Expect a thick batter with a caramel color

Add Dry Ingredients and Zucchini:

Stir in the squeezed zucchini then sprinkle flour baking powder and salt over the top Mix just until no dry streaks remain Do not overmix Fold in chocolate chips gently so the batter stays airy

Fill the Pan:

Pour the batter into the prepared bread pan and use a spatula to smooth the top

Make the Pecan Crunch and Top:

Combine chopped pecans melted butter brown sugar flour and cinnamon in a small bowl Use your fingers to toss and pinch the ingredients together until clumpy Sprinkle these clusters evenly over the batter

Bake:

Set the bread pan on the center oven rack Bake fifty five to sixty minutes until the center is just set and a toothpick comes out with only moist crumbs Check at fifty five minutes to avoid overbaking

Cool and Serve:

Let the bread cool in the pan for at least fifteen minutes before lifting out Slice and serve warm with a pat of butter or a pinch of flaked sea salt if you like a little contrast

Pin

My favorite ingredient is definitely the pecans They toast up into perfect golden nuggets of flavor on top Each time I bake this my kids gather in the kitchen because the scent of cinnamon and chocolate is completely irresistible The first loaf disappeared in a single afternoon

Storage Tips

Let the bread cool fully before storing or wrapping so it does not get soggy Store covered at room temperature for up to three days For longer storage wrap individual slices in plastic and freeze They warm up beautifully in a toaster oven

Pin

Ingredient Substitutions

You can swap pecans for walnuts or leave the nut topping off for a nut free loaf Try coconut oil instead of butter for a dairy free version If you are out of Greek yogurt plain regular yogurt or sour cream also work

Serving Suggestions

Serve thick slices with coffee or tea as a sweet breakfast It is lovely with whipped cream or a drizzle of honey for dessert If you want to make it extra fancy add a handful of dried cherries to the batter

Cultural Context

Zucchini bread originates from the tradition of quick breads in American home baking Chocolate chips and pecans are classic additions that turn it from a humble loaf into a real treat for gatherings and holidays

Frequently Asked Questions About the Recipe

→ How do I ensure my zucchini bread stays moist?

Grate fresh zucchini and squeeze out excess moisture with a towel. Greek yogurt in the batter also adds softness and richness.

→ Can I substitute the type of flour?

Yes, both whole wheat or all-purpose flour work well. Whole wheat will yield a slightly denser texture.

→ What type of chocolate chips work best?

Semi-sweet or dark chocolate chips balance well with the bread's sweetness, but milk chocolate can be used for extra richness.

→ Can nuts other than pecans be used in the topping?

Chopped walnuts or almonds are good substitutes for pecans and add a similar crunch and flavor.

→ How do I know when the bread is baked through?

Insert a toothpick into the center—if it comes out mostly clean with a few moist crumbs, the loaf is ready to be removed from the oven.