Chocolate Chip Zucchini Pecan Bread (Print-Friendly Version)
Sweet zucchini loaf with melting chocolate chips, Greek yogurt, and a maple-pecan crunch topping.
# Ingredients:
→ Main Batter
01 -
1 medium zucchini, grated (approximately 120 grams)
02 -
113 grams salted butter, melted
03 -
60–100 grams brown sugar
04 -
60 millilitres maple syrup
05 -
120 grams plain Greek yogurt
06 -
3 large eggs
07 -
2 teaspoons vanilla extract
08 -
195 grams whole wheat or all-purpose flour
09 -
2 teaspoons baking powder
10 -
1 teaspoon salt
11 -
170–340 grams chocolate chips
→ Pecan Crunch Topping
12 -
100 grams raw pecans, chopped
13 -
100 grams dark brown sugar
14 -
8 grams all-purpose flour
15 -
1 teaspoon ground cinnamon
16 -
28 grams salted butter, melted
# Steps:
01 -
Lay a clean towel on the countertop. Evenly spread grated zucchini in the towel’s centre, then firmly squeeze to extract excess moisture.
02 -
Preheat oven to 175°C. Line a 23 x 13 cm loaf pan with parchment paper, covering the base and sides for easy release.
03 -
In a large mixing bowl, whisk melted butter, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth. Incorporate the squeezed zucchini into the mixture.
04 -
Add flour, baking powder, and salt to the wet mixture. Stir until just combined, then fold in the chocolate chips to distribute evenly.
05 -
Pour the prepared batter into the lined loaf pan, smoothing the top with a spatula.
06 -
In a separate bowl, mix chopped pecans, melted butter, dark brown sugar, flour, and cinnamon until clumps form.
07 -
Scatter the pecan crunch mixture in clumps evenly over the batter. Bake for 55–60 minutes until the centre is set and a skewer inserted comes out clean or with moist crumbs.
08 -
Allow the loaf to cool in the pan for 15 minutes. Lift out using the parchment, slice, and serve optionally with butter and flaked sea salt.
# Notes & Tips:
01 -
Ensure thorough draining of zucchini to prevent excess moisture affecting the bread's texture.
02 -
Bread can be stored airtight at room temperature for up to 3 days, or frozen for up to 2 months.