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Super moist double chocolate zucchini bread with pecans

Chocolate Pecan Zucchini Bread

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Author: Hello Ani
This moist and fudgy chocolate zucchini bread is loaded with chocolate chips and pecans. Make this summertime favorite for a quick snack or breakfast on the go.
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US Customary - Metric

Ingredients

  • 2 cups zucchini - shredded (about 2 small, or 1 large zucchini)
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ¾ cup vegetable oil - sunflower, or canola oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon orange blossom extract - optional
  • 3 eggs
  • 1 ½ cup flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup cacoa powder
  • ¾ cup pecans - chopped
  • ½ cup semi- sweet chocolate - chopped

Topping

  • ¼ cup pecans -chopped

Instructions

  • Preheat oven to 350° F (180° C)
    Grease and dust with flour a 9 by 4 inch loaf pan. Set aside
    1. 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 ¾ cup of the pecan nuts and all of the chocolate.
    6. Pour the batter into the prepared loaf pan, sprinkle the ¼ 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.

Notes

The loaf can be stored in an airtight container for up to 4 days.
Freeze: This loaf freezes really well. Slice loaf and wrap tightly in plastic wrap. Freeze for up to 2 months.

Nutrition

Calories: 375kcal | Carbohydrates: 38g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 304mg | Fiber: 4g | Sugar: 21g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg
COURSE: Cake, Dessert
CUISINE: American
KEYWORD: Chocolate chip pecan zucchini bread, Chocolate Pecan Zucchini Bread, Chocolate Zucchini Bread, Schocoladen Zucchini Kuchen, Summer Dessert Recipe, Zucchini Bread Recipe, Zucchini Kuchen
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!