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Chocolate Pecan Zucchini Bread recipe

A moist, flavorful, chocolate pecan zucchini bread that freezes well.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 loaves
Ingredients Method Notes

Ingredients
  

  • 3 eggs Eggs
  • 1 cup Vegetable Oil
  • 2 cups Sugar
  • 1 tablespoon Vanilla Extract
  • 2 cups Peeled, Shredded Zucchini
  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Powdered Unsweetened Cocoa
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Baking Powder
  • 1/2 cup Chopped Pecans

Method
 

  1. Preheat the oven to 350 degrees F. Grease the bottom and sides of two glass loaf pans.
  2. In a mixing bowl, mix the dry ingredients - flour, cocoa, salt, baking soda, cinnamon, baking powder, pecans. Set aside.
  3. Cut off the ends of the zucchini and peel it. Shred using a food processor or a box grader. Set side.
  4. In a separate bowl, beat the eggs, oil, sugar and vanilla together. Using a slotted spoon, fold in the zucchini by hand.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix by hand.
  6. Pour evenly into each baking pan. Bake in preheated oven for 60 minutes or until toothpick inserted into the center of the loaf comes out clean.
  7. Remove from the oven and let cool. Use a knife to gently release the bread from the pan.

Notes

To freeze the bread: Wrap the cooled loaf in plastic wrap. Then, wrap the plastic-wrap covered loaf with aluminum foal. Label, date, and freeze for up to six months. Defrost at room temperature.