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Pecan Zucchini Bread

Deliciously Moist Pecan Zucchini Bread Recipe You Must Try

Czarryy
This Pecan Zucchini Bread is a perfect blend of moist zucchini and crunchy pecans, creating a delicious and nutritious treat. It's packed with fiber, healthy fats, and warm spices, making it an ideal snack, breakfast, or dessert. Whether enjoyed fresh or stored for later, this bread is sure to be a family favorite!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 2 loaves

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.
Keyword Pecan Zucchini Bread