This recipe is an easy and tasty bread that you can enjoy for breakfast, a snack or dessert. It has a moist, delectable texture and just the right amount of sweetness. It is an excellent way to use up extra zucchini from your garden — or summer squash if you don’t have a garden. Plus, it freezes well so you’ll be able to store some for those days when you just don’t have time to cook.
When I decided to make this pecan zucchini bread, I did not expect it would be popular. But when my family and friends tasted this moist and delicious bread with a crisp crust, they were all over it. In fact, they are still calling for a second loaf of pecan zucchini bread. That’s because the flavors of sweet flavors and spices meshed perfectly with the light cinnamon-scented flavor of grated zucchini. I must admit, I was skeptical about making this bread. Now that I have baked it, I am a huge fan of this recipe.
How To Make Homemade Pecan Zucchini Bread
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.
Easy Pecan Zucchini Bread Recipe
- 2 tbsp unsalted butter
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce unsweetened
- 3/4 cup raw cane sugar
- 1 cup dark brown sugar
- 1.5 tsp pure vanilla extract
- 3 cup all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 3 cups shredded zucchini
- 1¼ cup pecans, roughly chopped and divided
- Place top oven rack in the center position and pre-heat oven to 325°F. Generously grease two9-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 tooth pick 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. Enjoy!
|Inspired Fork is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.|