You will love this chocolate pecan zucchini bread recipe. It is super soft, moist, and fudgy. The added chocolate chips and crunchy pecans make this loaf extra rich and flavorful. Most kids love chocolate, and what better way to get them to eat vegetables π
A perfect way to use up that extra garden zucchini. This double chocolate zucchini bread recipe is not too sweet, loaded with chocolate and pecan nuts. it is super soft, moist, and fudgy on the inside. It is the perfect excuse for eating dessert for breakfast!
This chocolate pecan zucchini bread has the perfect amount of chocolate flavor. I used unsweetened cocoa powder and semi-sweet chocolate with 70% cocoa. I added a little bit of vanilla extract and a hint of orange blossom extract which complements the chocolate bread beautifully. The zucchini makes this bread incredibly moist - it's pretty hard to believe that that there is a vegetable in this bread!
HOW TO MAKE A CHOCOLATE PECAN ZUCCHINI BREAD
- Combine all wet ingredients: In a medium bowl combine eggs, sugar, oil, and extracts. Mix to combine, then add the shredded zucchini.
- Combine all dry ingredients: Into a large bowl with a fine mesh sieve, sift flour, baking powder, salt, and cocoa powder. Combine, and add to your wet ingredients. Stir until just incorporated. Be careful not to overmix the batter! Gently fold in ( with a rubber spatula) the chopped pecans and chocolate.
- Bake: Pour the batter into greased 9 x 4 -inch loaf pan and bake for about 50 to 60 minutes at 350 degrees or until a toothpick inserted at the center comes out clean.
- Cool: remove from the oven and allow the bread to cool completely before slicing.
STORAGE & FREEZING TIPS
Store: This loaf can be stored in the refrigerator with an airtight container for up to 4 days.
Freeze: Slice your chocolate pecan zucchini bread, then wrap the loaf tightly in plastic wrap. freeze for up to 2 months. Bring back to room temperature and warm up in the microwave if desired.
Recipe
Chocolate Pecan Zucchini Bread
Ingredients
- 2 cups zucchini - shredded (about 2 small, or 1 large zucchini)
- ΒΎ cup sugar
- ΒΌ cup brown sugar
- ΒΎ cup vegetable oil - sunflower, or canola oil
- 2 teaspoon vanilla extract
- 1 teaspoon orange blossom extract - optional
- 3 eggs
- 1 Β½ cup flour
- 1 Β½ teaspoon baking powder
- ΒΌ teaspoon salt
- ΒΎ cup cacoa powder
- ΒΎ cup pecans - chopped
- Β½ cup semi- sweet chocolate - chopped
Topping
- ΒΌ cup pecans -chopped
Instructions
- Preheat oven to 350Β° F (180Β° C) Grease and dust with flour a 9 by 4 inch loaf pan. Set aside1. Wash and cut the ends off the zucchini. Shred-it lengthwise, turning to get as much flesh and as little seeds as possible. You should get about 2 cups of zucchini. Squeeze the zucchini by hand to remove water.2. To a bowl of an electric stand mixer add the eggs, sugar, vanilla extract, orange blossom extract, and oil. Mix until combined.3. Stir in the zucchini.4. With a fine-mesh sieve sift in the flour, baking powder, salt, and cocoa. Stir until just incorporated. Be careful not to over mix the batter! 5. Fold in ΒΎ cup of the pecan nuts and all of the chocolate. 6. Pour the batter into the prepared loaf pan, sprinkle the ΒΌ cup of pecans over the top. Tap and move the loaf pan lightly to distribute the batter in the pan evenly. Bake until a skewer inserted in the center comes out clean, for about 50 to 60 minutes.Allow loaf to rest about 10 minutes, then turn the bread out and let cool completely.
COMMENTS