Are you looking for a delicious, healthy recipe to make for your friends and family? Try our Pecan Zucchini Bread! This recipe is packed with nutritious ingredients and is sweet and earthy with a scrumptious nutty crunch. Bake it in the oven for the most delicate and indulgent of meals. Plus, it’s easy to make and can be a great family activity! This Pecan Zucchini Bread will definitely satisfy those sweet tooth cravings and make you the star at any gathering! Let your home be filled with the inviting aroma of freshly baked bread. Gather the ingredients and get ready to impress. Follow our simple steps and you’ll be surprised at how delicious and moist your final product is. Try our Pecan Zucchini Bread today!
Pecan Zucchini Bread Recipe
2-9 in Loaves
Are you looking for an easy and delicious treat to make? Introducing Pecan Zucchini Bread, the perfect combination of sweet and savory! This recipe is made with wholesome ingredients and is sure to be a hit. Not only is it flavorful, but it's also quick to make! So you can enjoy a slice of this delicious treat in no time! You won't believe how delightful this scrumptious bread is! It has a delightful texture and a unique flavor that's perfect for any occasion. Plus, it's full of wholesome ingredients that won't leave you feeling guilty. You won't be able to resist the incredible aroma or the chewy sweetness! Try this Pecan Zucchini Bread Recipe today and tantalize your taste buds with every bite! Enjoy a slice with your morning coffee or serve it for dessert after dinner. The timing for this recipe can vary quite a bit depending on the amount of moisture in the zucchini. Some recipes recommend draining the excess moisture after shredding the zucchini for more consistent results. However, if moist, delicious bread is your goal, you definitely won’t want to do that.
Instead, shred the zucchini with a box grater placed over a large, rimmed plate, as shown, to collect the excess moisture. Then, bake the bread at a fairly low temperature (see notes below) and check after 45 minutes to determine your final bake time.
- 2 T. unsalted butter
- 3 large eggs, room temperature
- ½ c. vegetable oil
- ½ c. applesauce, unsweetened
- ¾ c. raw cane sugar*
- 1 c. dark brown sugar, packed
- 1½ t. real vanilla extract
- 3 c. all-purpose flour
- 2 t. ground cinnamon
- ½ t. ground allspice
- 1 t. baking soda
- ½ t. baking powder
- ½ t salt
- 3 c. shredded zucchini
- 1¼ c. pecans, roughly chopped and divided
- *Can use regular white sugar instead of raw cane sugar
Place top oven rack in the center position and pre-heat oven to 325°F. Generously grease two 9-inch loaf pans with butter and set aside.
In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended.
Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.
Pour the dry ingredients into the wet, a little at a time, and mix to combine. Scrape the sides of the bowl with a spatula, as needed, to make sure the dry ingredients are thoroughly incorporated into the batter.
Add the shredded zucchini and one cup pecans to the mixing bowl and fold into the batter.
Divide the batter between the prepared loaf pans and place in the pre-heated oven for 15 minutes. Remove from oven and sprinkle the remaining pecans on top of each pan.
Return to oven and bake for another 30 minutes before checking for doneness by inserting a toothpick into the center of each loaf. If necessary, continue baking until the toothpick comes out clean. (Depending on how much moisture is in the zucchini, it may take an hour or slightly longer for the loaves to finish baking).
- Remove from oven and
cool for several minutes. When cool enough to handle, transfer the loaves to a
wire rack or cutting board. Slice and serve immediately or cover tightly with
plastic wrap once cooled and store in the refrigerator until ready to serve.
This recipe was tested at both 325°F and 350°F.
At the higher temperature, the outside developed a really nice golden-brown
crust long before the inside was baked through. Toward the end, the loaves needed
to be covered with aluminum foil to prevent over-browning. For best results,
use the lower temperature and adjust your bake time as noted below.
Prep time: 15 minutes
Cook time: 45-65 minutes
Yield: 2 9-inch loaves