Chocolate Chip Zucchini Pecan Bread
A soft, moist bread made with melty chocolate and clusters of cinnamon pecans. Perfect for summer baking!
Servings: 1 loaf (about 8 servings)
Calories: 449kcal
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
- 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
- 1. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water. 2. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.3. In a bowl, whisk together the melted butter, brown sugar, maple, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until fully combined. Add the chocolate chips. 4. Pour the batter into the prepared pan. 5. To make the crunch. Mix the pecans, butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.6. Remove, slice, and enjoy with butter and flaked sea salt.
Nutrition
Calories: 449kcal
