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Moist Homemade Chocolate Chip Zucchini Bread with Cinnamon Pecan Topping

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A moist and tender zucchini bread loaded with melty chocolate chips and crowned with a crunchy cinnamon pecan topping, perfect for cozy breakfasts or snacks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) chopped pecans, toasted
  • 2 tablespoons (25g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. Grate the zucchini finely using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
  3. Toast the pecans by spreading them on a baking sheet and baking for 5 minutes until fragrant. Let cool.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  5. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  6. Beat in the eggs one at a time, then add the vanilla extract, mixing well after each addition.
  7. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
  8. Gently fold in the grated zucchini and chocolate chips using a rubber spatula.
  9. In a small bowl, mix the toasted pecans, brown sugar, cinnamon, and melted butter until crumbly.
  10. Transfer the batter to the prepared loaf pan and spread evenly. Sprinkle the cinnamon pecan topping generously over the surface, pressing lightly to adhere.
  11. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the topping browns too fast, tent loosely with foil after 40 minutes.
  12. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze the zucchini dry to avoid soggy bread. Use room temperature eggs and butter for better texture. Toast pecans to enhance flavor. Avoid overmixing the batter to keep bread tender. Tent with foil if topping browns too quickly. Let bread cool completely before slicing.

Nutrition

Keywords: zucchini bread, chocolate chip, cinnamon pecan topping, quick bread, moist bread, homemade, easy recipe, fall baking

Find it online: https://bitesienna.com/moist-homemade-chocolate-chip-zucchini-bread-with-cinnamon-pecan-topping-recipe/