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Chocolate Chip Zucchini Pecan Bread — a no-fuss, whole-grain loaf that’s soft, fluffy, and perfectly sweet. What makes it extra special? Clusters of cinnamon pecans baked right on top. It’s an easy one-bowl recipe, and the perfect treat to enjoy any time of day.
I’m so excited to finally share this bread with you all! I’ve been testing the recipe on and off for the past couple of weeks, and I finally got it just right—just in time for zucchini season too!
I know it’s still early, but as we start to feel that shift toward summer, I’ve been so inspired by warm-weather ingredients. Lately, I’ve been using lots of fresh greens, tomatoes, and sweet berries. These light spring days have me dreaming of all the summer produce to come!
This muffin-style bread actually came from a suggestion by my cousin Maggie. She mentioned a pecan muffin with zucchini mixed in, and I loved the idea. I’d never thought to add nuts to my zucchini bread before, but pecans just made sense—and they really take this loaf to the next level.
The base is inspired by my blueberry muffin bread (which we all love!). We’re swapping the blueberries for shredded zucchini, chopped pecans, and of course, some melty chocolate chips.
It’s a simple combination, but it works so well. The loaf bakes up perfectly soft and moist throughout, with just the right amount of sweetness. I cut back on the sugar slightly, but feel free to add more if you like your quick breads a little sweeter.
These are the details
Ingredients
- Zucchini
- salted butter
- brown sugar
- plain Greek yogurt
- eggs
- vanilla extract
- whole wheat or all-purpose flour – I like to use whole wheat pastry flour
- baking powder
- salt
- chocolate chips
Ingredients for the pecan CRUNCH
- pecans
- brown sugar
- whole wheat or all-purpose flour
- cinnamon
- salted butter
Steps
Step 1: grate the zucchini
The key to baking with zucchini is to squeeze out the extra moisture. Please do not skip this step!
Lay the shredded zucchini on a kitchen towel. Ring it out as best you can to squeeze the water out of the zucchini.
Step 2: make the batter
Start with melted butter. I don’t have a microwave, so I melt the butter on the stove to get it to a lightly browned stage.
Then add the butter to a bowl and whisk in the yogurt, eggs, and vanilla extract.
Now mix in the shredded zucchini.
Next, add the dry ingredients. I love to use whole wheat pastry flour, but all-purpose flour works great too. Or use a gluten-free blend if needed.
Step 3: the chocolate chips
At first, I was using chocolate chunks, which is totally fine! But after a few trials, I found that chocolate chips worked into the batter much nicer.
I use semi-sweet chocolate chips. Nothing fancy!
Step 4: the pecan crunch on top
The pecan crunch topping consists of chopped pecans, brown sugar, cinnamon, flour, and butter mixed together until clumps form.
Arrange the clumps over the top of the batter.
At this point, it’s time to bake. This will take about an hour in the oven, which I know is a while. But I promise, the wait will be worth it!
Step 5: serve
You can enjoy this bread warm or cool, though it’s hard to resist slicing into it while it’s still warm—I usually do! I love adding a pat of European-style organic butter and a sprinkle of sea salt flakes.
It’s my current favorite snack to enjoy! You can take the leftover slices of bread and lightly toast them, then add butter and salt. Just scrumptious!
It’s a wonderful treat!
Looking for other baking recipes? Here are my favorites:
Chocolate Chip Espresso Yogurt Cake
5 Minute Chocolate Chunk Banana Bread Mug Cake
Maple Banana Bread with Cinnamon Spice Butter
Earl Grey Blueberry Lemon Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Tahini Butter Chocolate Chip Cookies
Lastly, if you make this Chocolate Chip Zucchini Pecan Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chip Zucchini Pecan Bread
Servings: 1 loaf (about 8 servings)
Calories Per Serving: 449 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
This post was originally published on May 13, 2025
Made this into muffins, and they were fantastic!! Will definitely make again.
Hi Pam,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Have the best week! x
Are we supposed to use 1/4 or 1/2 cup of brown sugar? You have two different amounts listed.
Hi Rebecca,
It depends how sweet you like your bread, you can use anywhere between 1/4 cup to 1/2 cup. Please let me know if you have any other questions! xx
Tieghan, this is amazing!! I’ve made three loaves for my daughter’s wedding this weekend to have as a little snack for people staying with us!!
Do you have a recommendation on freezing? Do I keep the parchment paper on it or should I just wrap in Saran and foil?
Hi Bridget,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! I would just wrap in plastic wrap and then foil. Have a great wedding weekend! xx
Nothing short of PHENOMENAL!!! The loaf didn’t last 24 hours in the house, my husband is already asking when I can bake this again. Thanks for yet another amaz-o recipe
Hi Amy,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! Have a great day!
I somehow managed to have every ingredient on hand, so of course I had to make this. I used GF flour and that didn’t seem to make any difference in taste or texture. The pecan crunch is exactly what chocolate chip zucchini bread needs, and this held together so well that we were able to slice easily and enjoy with some salted butter. Will definitely make this again!
Hey Autumn,
Perfect timing!! Love to hear this bread was enjoyed, I appreciate you making it and your feedback! xx
Is there something in your camera setting making the loaf orange or is it actually supposed to be orange? Mine was a light brown. This was not something I’d make again. I think the chocolate was overpowering. I’m questioning the color too.
Hi Matt,
The loaf is not orange, it should be a golden brown. Sorry to hear you did not enjoy the chocolate or the recipe, thanks for trying it. xx
Looks like there are also chocolate chips sprinkled on the top however that’s not mentioned in the recipe. Is that OK to add them?
Hi Kathy,
Yes, totally optional, I just added a few before baking:) I hope you love this recipe, please let me know if you give it a try! xx
I need a substitute for the yogurt and would love to increase the zucchini. Would that work?
Hi Tammy,
You could use sour cream or a dairy free yogurt. I would be careful adding more zucchini as it could result in a denser bread. I hope you love this recipe! xx
Hi! Could you make this with GF all purpose flour?
Hi Samantha,
Yes, that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Looks delicious. Do I need to make the pecan crunch in the oven or in the stovetop? Or just mix in further and then put on the batter
Hi Joanne,
Just give it a mix and sprinkle on top of the batter:) I hope you love this recipe, please let me know if you give it a try! xx
Thank you. Cannot wait to make this.
Phenomenal as always
Thanks a lot, Stacy! I appreciate you making this recipe and your comment, love to hear it turned out well!🌼
Would love to hear more foods that you personally have had and are inspired by, instead of just your family! 🙂
Thanks for sharing your feedback, Wren!!
So so very good Thank You
Hi Lise,
Fantastic!! Thanks a lot for trying this recipe and your feedback, I’m so glad to hear it was enjoyed! x
Why is this “perfect for summer baking”? Because of the zucchini?
Hey Riter,
You bet, that’s exactly why:) Let me know if you give this bread a try! xT
Love everything about this – zucchini, pecans, chocolate chips …
Can’t wait to have some zucchini in the garden to try this!
Thanks so much, Jeena!! I hope you love this recipe, let me know how it turns out for you! xx