Classic Zucchini Bread filled with pecans (and sometimes chocolate chips!) is a simple but delicious way to use up your summer zucchini crop. |

Zucchini Bread

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Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 2 loaves
Author: Melissa | Persnickety Plates


  • 2 cups grated zucchini this was two smallish zucchinis for me
  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup pecan chips
  • 1/2 cup mini chocolate chips optional


  • Preheat your oven to 350 degrees and grease and lightly flour two loaf pans. Set aside.
  • Grate your zucchini and set aside.
  • In a large bowl, add the eggs and beat with a whisk.
  • Slowly whisk in the sugar then the oil.
  • In another large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk together.
  • Pour the dry ingredients into the wet ingredients and stir together. It will be thick.
  • Pour in the grated zucchini, vanilla, and pecan chips. Stir together.
  • Pour half of the batter into one of prepared loaf pans.
  • If desired, add mini chocolate chips to the remaining batter then pour into other loaf pan.
  • Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool slightly then run a knife around the edges of the pan and flip the loaves out. Slice & enjoy!
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