Are you in search of a unique baking adventure? Look no further than Pecan Zucchini Bread! This delightful recipe is a harmonious blend of earthy zucchini and crunchy pecans, creating a bread that’s not only delicious but also a treat for the senses. Perfect for those cozy afternoons or as a special treat for your family, this recipe is sure to impress with its moist texture and rich flavor. Let’s dive into the world of Pecan Zucchini Bread and discover what makes it so special!
Health Benefits of Pecan Zucchini Bread 🍏🌱
Nutritional Ingredients
Zucchini: This summer squash is rich in fiber, antioxidants, vitamin C, and potassium but low in calories.
Pecans: Rich in healthy fats, protein, and fiber, pecans are great for heart health.
Whole Grains: Using all-purpose flour provides some essential nutrients, though substituting some portion with whole wheat flour can enhance fiber content.
Applesauce & Vegetable Oil: A combination that offers moisture without excess saturated fats.
Eggs: They provide high-quality protein and various essential nutrients.
Dietary Considerations
Low in Saturated Fats: Thanks to the use of vegetable oil and applesauce.
No Artificial Sweeteners: The recipe uses natural sugars like raw cane or brown sugar.
Fiber-Rich: Both zucchini and pecans are good sources of dietary fiber.
Pecan Zucchini Bread Recipe 🍞🥒🥜
Ingredients Breakdown
Unsalted Butter (2 T.): Used for greasing the loaf pans and adding richness.
Eggs (3, room temperature): Act as a binder, providing structure and moisture.
Vegetable Oil (½ cup): Adds moisture, making the bread tender.
Applesauce, unsweetened (½ cup): A healthy substitute for oil/butter, it keeps the bread moist without extra fat.
Raw Cane Sugar (¾ cup): A less processed form of sugar, it adds sweetness and depth of flavor. Regular white sugar can also be used.
Dark Brown Sugar (1 cup, packed): Adds moisture and a rich, caramel-like flavor.
Vanilla Extract (1½ tsp): Enhances flavor.
All-purpose Flour (3 cups): The main structure of the bread.
Ground Cinnamon (2 tsp) & Ground Allspice (½ tsp): Adds warmth and spice.
Baking Soda (1 tsp) & Baking Powder (½ tsp): Leavening agents that help the bread rise.
Salt (½ tsp): Enhances the overall flavor.
Shredded Zucchini (3 cups): The star ingredient, providing moisture and a mild, earthy flavor.
Pecans (1¼ cups, roughly chopped): Adds a nutty flavor and crunchy texture.
Preparation Steps for Deliciously Moist Pecan Zucchini Bread Recipe
Preheat and Prep: Set the oven to 325°F and grease two 9-inch loaf pans with butter.
Mix Wet Ingredients: Beat eggs, vegetable oil, applesauce, both sugars, and vanilla in a large bowl just until blended.
Combine Dry Ingredients: Combine flour, baking powder, baking soda, cinnamon, allspice, and salt in a different bowl.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture, ensuring everything is well incorporated.
Add Zucchini and Pecans: Fold in shredded zucchini and 1 cup of pecans into the batter.
Bake the Base: Pour batter into the loaf pans, bake for 15 minutes.
Add Pecan Topping: Sprinkle remaining pecans on top and continue baking.
Check and Finish Baking: After 30 minutes, check for doneness with a toothpick. Bake until the toothpick comes out clean, which may take up to 65 minutes depending on the moisture content of the zucchini.
Cool and Serve: Let the bread cool before slicing. You can either serve it right away or save it for later in the fridge.
This Pecan Zucchini Bread recipe is a delightful blend of moist, flavorful ingredients resulting in a deliciously unique bread. The addition of zucchini not only adds moisture but also incorporates a serving of vegetables into your treat, while the pecans offer a satisfying crunch and nutty flavor. Enjoy your homemade Pecan Zucchini Bread! 🥖🌰🍴
ALSO READ: Elevate Your Dinner: Thick-Cut Pork Chops with Roasted Grapes & Fennel
Baking Tips and Tricks
Moisture Management
Zucchini Hydration: The natural moisture in zucchini can vary. For a moister bread, retain the zucchini’s liquid. For a drier, firmer bread, drain it before use.
Oven Temperature and Baking
Low and Slow Baking: Bake at 325°F for even cooking. Higher temperatures may cause the crust to brown too quickly while leaving the inside undercooked.
Testing for Doneness: Use a toothpick to check. If it comes out clean, your bread is done!
Flavor Enhancements
Spice it Up: Feel free to adjust the cinnamon and allspice levels to suit your taste. Even a pinch of nutmeg can add a delightful twist.
Vanilla Extract: Real vanilla extract makes a significant difference in flavor compared to artificial ones.
Serving and Storage
Enjoying Your Bread
Best Served: This bread is delicious both warm and at room temperature.
Pairing Suggestions:Savor it with a cup of tea or coffee, or for a more decadent treat, spread some cream cheese on it.
Storing Your Pecan Zucchini Bread
Room Temperature Storage: Keep in an airtight container for up to 3 days.
Refrigerating: Wrapped tightly, it can last in the fridge for a week.
Freezing: Slice and freeze for up to 3 months. Thaw and reheat for a quick snack.
ALSO READ: Exploring Filipino Flavors: Bicol Express – A Spicy and Creamy Pork Dish
FAQS 🤔📚
Q: Can I substitute any ingredients for a healthier version?
A: Absolutely! Try whole wheat flour for added fiber, or reduce the sugar content if preferred.
Q: Is this recipe suitable for people with nut allergies?
A: The pecans can be omitted for those with allergies. However, this will change the texture and flavor profile.
Q: Can this bread be frozen for later use?
A: Yes, wrap it tightly in plastic wrap and freeze. It can be thawed and enjoyed later.
Q: What’s the best way to store the bread?
A: Keep it in an airtight container in the fridge for maximum freshness.
Q: Can I make muffins instead of loaves?
A: Definitely! Adjust the baking time accordingly, typically around 20-25 minutes for muffins.
Conclusion 🌟📖
🌟 This Pecan Zucchini Bread recipe is a wonderful way to enjoy the art of baking while indulging in a treat that’s both nutritious and delicious. It’s a versatile recipe that can be adapted to different dietary needs and preferences. Remember, baking is not just about following a recipe but also about adding your personal touch and love into every loaf you bake. So, gather your ingredients, preheat your oven, and get ready to fill your home with the aroma of freshly baked bread. Enjoy your baking journey! 🍞💚👩🍳👨🍳
ALSO READ: A Lentil Salad Adventure with Feta Cheese and Garden-Fresh Veggies
Deliciously Moist Pecan Zucchini Bread Recipe You Must Try
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9-inch loaf pans (2)
- Oven
- Grater for zucchini
- Wire rack
Ingredients
Wet Ingredients:
- 2 Tbsp unsalted butter for greasing
- 3 large eggs room temperature
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup raw cane sugar or regular white sugar
- 1 cup dark brown sugar packed
- 1½ tsp vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Add-Ins:
- 3 cups shredded zucchini
- 1¼ cups pecans roughly chopped, divided
Instructions
- Preheat Oven & Prep Pans:Preheat your oven to 325°F (165°C). Grease two 9-inch loaf pans with the unsalted butter and set aside.
- Mix Wet Ingredients:In a large mixing bowl, whisk together the eggs, vegetable oil, applesauce, cane sugar, brown sugar, and vanilla extract until well blended.
- Combine Dry Ingredients:In a separate bowl, combine the flour, cinnamon, allspice, baking soda, baking powder, and salt.
- Mix Wet & Dry Ingredients:Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Zucchini & Pecans:Fold in the shredded zucchini and 1 cup of chopped pecans, ensuring they are evenly distributed throughout the batter.
- Bake the Bread:Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 15 minutes.
- Add Pecan Topping:After 15 minutes, sprinkle the remaining ¼ cup of pecans on top of each loaf and continue baking for an additional 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:Allow the loaves to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Moisture Control: For a moister bread, don’t drain the zucchini. For a firmer texture, gently squeeze out some moisture before adding to the batter.
- Flavor Enhancements: Feel free to adjust the spices to taste. Nutmeg or cardamom can add an interesting twist.
- Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.
