What the heck is this?
Alright, hear me out. It’s zucchini bread, but not the boring kind your grandma used to make. This one’s loaded with melty chocolate chips and crunchy toasted pecans, giving it that perfect sweet-meets-nutty combo. The zucchini sneaks in moisture and a subtle earthiness without stealing the spotlight — basically, it’s the best of both worlds: comforting, rich, and somehow a little bit wholesome. This bread is perfect for breakfast, snack time, or dessert when you just want something that feels like a treat but also kinda like you’re doing your body a solid. Pro tip: warm a slice and slap on some butter or cream cheese. Instant happiness.
Why You’ll Love This Recipe
It’s super simple — no fancy equipment, just one bowl and some mixing. Uses up that extra zucchini hanging out in your fridge. Chocolate chips make it feel like a guilty pleasure, pecans add crunch and depth. The bread stays moist for days (if it lasts that long). Plus, it’s versatile — you can tweak it to suit whatever mood you’re in. Sweet but not sickly sweet, nutty but not too heavy — just right.
The Good Stuff You’ll Need
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional but recommended)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs (room temp if possible)
- ⅓ cup neutral oil (canola, vegetable)
- ¼ cup Greek yogurt or sour cream
- 1 tsp vanilla extract
- About 1 cup grated zucchini (no need to squeeze out water)
- ¾ cup semi-sweet chocolate chips
- ½ cup chopped pecans, toasted if you wanna get fancy
Let’s Do This
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper. Done? Good.
Step 2: Dry Mix
In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This is your dry squad.
Step 3: Wet Mix
In another bowl, whisk the eggs, brown sugar, and granulated sugar until smooth. Add oil, Greek yogurt, and vanilla — mix until silky.
Step 4: Bring It Together
Pour wet into dry and stir just until combined — don’t overdo it. Fold in the zucchini, chocolate chips, and pecans. Batter should be thick and chunky.
Step 5: Bake
Pour batter into your pan, smooth top, and sprinkle a few extra chips and nuts if you want. Bake for 50-60 minutes, until a toothpick poked in comes out mostly clean (a few moist crumbs are fine). If it browns too fast, tent with foil for the last 15 minutes.
Step 6: Cool & Enjoy
Let it cool in the pan for 10-15 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing if you can, but honestly, warm slices with butter are the best way to live.
Serving Suggestions
Try it with butter, cream cheese, or a drizzle of honey. For dessert mode, add a scoop of vanilla ice cream. French toast from this bread? Life-changing.
Switch It Up
No nuts? Swap for sunflower seeds or leave ‘em out. Want more chocolate? Double the chips. Need gluten-free? Use a 1:1 baking blend. Want to boost flavor? Add orange zest or a dash of espresso powder.
Make-Ahead Tips
Wrap leftover bread tightly and store at room temp for 3 days or refrigerate for a week. Freeze slices individually and toast for a quick snack.
Questions People Actually Ask
Q: Should I squeeze the zucchini?
A: Nope! Keep that moisture for the best texture.
Q: Can I use whole wheat flour?
A: Sure thing, swap half for a nuttier bite.
Q: Can I leave out nuts?
A: Totally, but the crunch is part of the fun.
Q: Is it too sweet for breakfast?
A: Nope — it’s balanced just right to satisfy but not overload your sweet tooth.
Chocolate Chip Zucchini Pecan Bread: Your Next Craving, Totally Justified
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Alright, hear me out. It’s zucchini bread, but not the boring kind your grandma used to make. This one’s loaded with melty chocolate chips and crunchy toasted pecans, giving it that perfect sweet-meets-nutty combo. The zucchini sneaks in moisture and a subtle earthiness without stealing the spotlight — basically, it’s the best of both worlds: comforting, rich, and somehow a little bit wholesome. This bread is perfect for breakfast, snack time, or dessert when you just want something that feels like a treat but also kinda like you’re doing your body a solid. Pro tip: warm a slice and slap on some butter or cream cheese. Instant happiness.
Ingredients
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg (optional but recommended)
½ cup packed brown sugar
¼ cup granulated sugar
2 large eggs (room temp if possible)
⅓ cup neutral oil (canola, vegetable)
¼ cup Greek yogurt or sour cream
1 tsp vanilla extract
About 1 cup grated zucchini (no need to squeeze out water)
¾ cup semi-sweet chocolate chips
½ cup chopped pecans, toasted if you wanna get fancy
Instructions
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper. Done? Good.
Step 2: Dry Mix
In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This is your dry squad.
Step 3: Wet Mix
In another bowl, whisk the eggs, brown sugar, and granulated sugar until smooth. Add oil, Greek yogurt, and vanilla — mix until silky.
Step 4: Bring It Together
Pour wet into dry and stir just until combined — don’t overdo it. Fold in the zucchini, chocolate chips, and pecans. Batter should be thick and chunky.
Step 5: Bake
Pour batter into your pan, smooth top, and sprinkle a few extra chips and nuts if you want. Bake for 50-60 minutes, until a toothpick poked in comes out mostly clean (a few moist crumbs are fine). If it browns too fast, tent with foil for the last 15 minutes.
Step 6: Cool & Enjoy
Let it cool in the pan for 10-15 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing if you can, but honestly, warm slices with butter are the best way to live.
Notes
Try it with butter, cream cheese, or a drizzle of honey. For dessert mode, add a scoop of vanilla ice cream. French toast from this bread? Life-changing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: ~280 kcal per serving
- Fat: 12g
- Carbohydrates: ~36g
- Protein: ~5g