You need to try this amazing pecan zucchini bread, it is super moist, healthy, delicious, and filled with plenty of zucchini and pecans, perfect bread for breakfast or dessert, You can make 2 of 9-inch loaves with this recipe. Enjoy!
Ingredients for this Recipe:
- 3 cup all-purpose flour
- 3 cup shredded zucchini
- 1¼ cup pecans, roughly chopped and divided
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup applesauce, unsweetened
- 3/4 cup raw cane sugar [Can use regular white sugar instead]
- 1 cup dark brown sugar, packed
- 2 tbsp unsalted butter
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1½ tsp real vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
Tip for Perfecting this Bread:
- The timing for this pecan zucchini bread 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.
- 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, u
How to Make Pecan Zucchini Bread:
Step 1:
Place the top oven rack in the center position and pre-heat the oven to 325°F. Generously grease two 9-inch loaf pans with butter and sets them aside.
Step 2:
In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended.
Step 3:
Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.
Step 4:
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.
Step 5:
Add the shredded zucchini and one cup of pecans to the mixing bowl and fold into the batter.
Step 6:
Divide the batter between the prepared loaf pans and place it in the preheated oven for 15 minutes.
Step 7:
Remove from the oven and sprinkle the remaining pecans on top of each pan.
Step 8:
Return to the 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).
Step 8:
Remove from the 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 this zucchini bread with pecans!
Other Breakfast Recipes –
Pumpkin bread recipe – Pumpkin Bread with Coffee and Walnut
Dutch pancake recipe – Dutch Baby Pancake
Egg Casserole recipe – Breakfast Goat Cheese Egg Casserole
Flourless crepes recipe – Flourless Crepes Recipe -Sweet and Savory
Easy Pecan Zucchini Bread
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Loading...Pecan zucchini bread recipe, so moist and beyond delicious, perfect bread for starting your day. Enjoy!
Ingredients
- 3 cup all-purpose flour
- 3 cup shredded zucchini
- 1¼ cup pecans, roughly chopped and divided
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup applesauce, unsweetened
- 3/4 cup raw cane sugar [Can use regular white sugar instead]
- 1 cup dark brown sugar, packed
- 2 tbsp unsalted butter
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1½ tsp real vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
Place the top oven rack in the center position and pre-heat the oven to 325°F. Generously grease two 9-inch loaf pans with butter and sets them 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 of pecans to the mixing bowl and fold into the batter.
Divide the batter between the prepared loaf pans and place it in the preheated oven for 15 minutes. Remove from the oven and sprinkle the remaining pecans on top of each pan.
Return to the 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 the 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!
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