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Chocolate Pecan Zucchini Bread recipe

A moist, flavorful, chocolate pecan zucchini bread that freezes well.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 2 loaves


  • 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


  • Preheat the oven to 350 degrees F. Grease the bottom and sides of two glass loaf pans.
  • In a mixing bowl, mix the dry ingredients - flour, cocoa, salt, baking soda, cinnamon, baking powder, pecans. Set aside.
  • Cut off the ends of the zucchini and peel it. Shred using a food processor or a box grader. Set side.
  • In a separate bowl, beat the eggs, oil, sugar and vanilla together. Using a slotted spoon, fold in the zucchini by hand.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix by hand.
  • 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.
  • Remove from the oven and let cool. Use a knife to gently release the bread from the pan.


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.