Easy Pecan Zucchini Bread

Indulge in the comforting warmth and delightful flavors of homemade Easy Pecan Zucchini Bread, a true celebration of classic home baking with a twist. This recipe takes the moist, tender goodness of zucchini bread to new heights with the addition of crunchy, nutty pecans, creating a loaf that’s as perfect for a cozy breakfast as it is for an afternoon treat.

Crafted with simple, wholesome ingredients, this bread promises a deliciously satisfying experience with every slice, making it impossible to resist the urge to reach for just one more piece.

Why you’ll love this recipe

• Wholesome Ingredients: Every bite is packed with the wholesome goodness of fresh zucchini, raw cane sugar, and unsweetened applesauce, ensuring that you’re indulging in a treat that’s as nutritious as it is delicious.
• Easy to Make: With straightforward instructions and common pantry ingredients, this recipe is accessible for bakers of all skill levels, ensuring a stress-free baking experience that yields fantastic results.
• Versatile Enjoyment: Perfect for breakfast, as a snack, or even a dessert, this Pecan Zucchini Bread adapts to every occasion, making it a versatile addition to your culinary repertoire.
• Irresistibly Moist and Flavorful: The combination of zucchini, pecans, and a mix of spices results in a bread that’s not only moist but also full of flavor, promising a taste that keeps you coming back for more.

How to Prepare Zucchini for Baking

Preparing zucchini for baking is a simple yet crucial step to ensure your Easy Pecan Zucchini Bread turns out perfectly moist every time. Begin by washing the zucchini thoroughly, then grate it using a standard kitchen grater.

For this recipe, you’ll need about 3 cups of shredded zucchini. Once grated, wrap the shredded zucchini in a clean kitchen towel and gently squeeze to remove any excess water. This process helps to avoid overly wet batter, ensuring your zucchini bread has the best texture and consistency.

Ingredients

• Unsalted Butter: Opt for high-quality unsalted butter to control the saltiness of your bread and to add a rich, creamy texture. It plays a vital role in achieving the perfect crumb.
• Large Eggs: Make sure your eggs are at room temperature to ensure they mix well with the other ingredients, contributing to the bread’s structure and moisture.
• Vegetable Oil: A neutral oil like vegetable oil is essential for keeping the bread moist. It’s a healthier fat option that also enhances the flavor of the zucchini and pecans.
• Applesauce, Unsweetened: Using unsweetened applesauce adds natural sweetness and moisture without the extra sugar, making the bread tender and delicious.
• Raw Cane Sugar: This unrefined sugar adds a depth of flavor and slight molasses taste, enhancing the overall complexity of the bread.
• Dark Brown Sugar: The molasses in the dark brown sugar contributes to the moisture and gives the bread a rich, caramel-like flavor.
• Real Vanilla Extract: A splash of high-quality vanilla extract adds a warm, aromatic flavor that complements the zucchini and spices beautifully.
• All-Purpose Flour: The backbone of the bread, all-purpose flour, gives it structure. Make sure to measure it correctly for the best texture.
• Ground Cinnamon and Allspice: These spices offer a warming flavor that pairs perfectly with the zucchini and pecans, making the bread aromatic and inviting.
• Baking Soda & Baking Powder: These leavening agents are crucial for the bread’s rise, ensuring it is fluffy and light.
• Salt: A pinch of salt enhances all the flavors of the bread, balancing the sweetness perfectly.
• Shredded Zucchini: Fresh zucchini keeps this bread incredibly moist and adds a subtle, earthy flavor. It’s also a great way to sneak in some extra veggies.
• Pecans: Roughly chopped pecans provide a delightful crunch and nutty flavor, elevating the texture and taste of the bread. Reserve some for topping before baking for an added touch.

Substitutions and Additions

This versatile Easy Pecan Zucchini Bread recipe accommodates various substitutions and additions, allowing you to customize it to your liking or dietary needs:

• Butter Substitution: For a dairy-free option, substitute the unsalted butter with the same amount of coconut oil or any other preferred dairy-free butter. This swap ensures the bread remains moist and delicious while catering to those with dairy intolerances or preferences.
• Sugar Alternatives: If you’re looking to reduce the refined sugar, consider substituting the raw cane sugar and dark brown sugar with coconut sugar. Keep in mind this may alter the flavor slightly, adding a more caramel-like taste to the bread.
• Egg-Free Version: For an egg-free alternative, replace each egg with a ‘flax egg’ (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, set aside for 15 minutes).
• Flour Options: To make this bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend in a 1:1 ratio. Note that textures may vary slightly with different flour blends.
  
  Additions:
  • Chocolate Chips: For a sweet twist, fold in ½ cup of semi-sweet chocolate chips to the batter before baking. Chocolate and zucchini are a surprisingly delightful combination.
  • Walnuts: If pecans aren’t your preference, or you simply wish to try something different, walnuts are an excellent substitute, offering a similar texture and nutty flavor.
  • Spices: Feel free to experiment with additional spices such as nutmeg or clove for a deeper spice profile, especially comforting in the fall and winter months.
  • Orange Zest: Add the zest of one orange to the batter for a fresh, citrusy note that complements the rich flavors of the bread beautifully.

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 set aside.

In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract until blended. 

In a medium bowl, combine the flour, cinnamon, allspice, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing to combine. Use a spatula to scrape the sides of the bowl as needed.

Fold the shredded zucchini and one cup of pecans into the batter.

Divide the batter evenly between the prepared loaf pans. Bake in the pre-heated oven for 15 minutes.

Remove pans from the oven and sprinkle the remaining pecans on top of each loaf.

Return the pans to the oven and bake for an additional 30 minutes. Check for doneness by inserting a toothpick into the center of each loaf. Continue baking as needed until the toothpick comes out clean. (Total baking time may exceed one hour depending on the moisture content of the zucchini.)

Remove from oven and allow to cool for several minutes.

When cool enough to handle, transfer the loaves to a wire rack or cutting board.

Slice and serve immediately, or store tightly wrapped in plastic wrap in the refrigerator until ready to serve.

Recipe tips

• Moisture Management: If your zucchini is particularly watery after shredding, gently press it between layers of paper towels to remove excess moisture before adding to the batter. This helps to prevent an overly soggy bread.
• Test Doneness Thoroughly: Since moisture levels can vary greatly due to the zucchini, use a toothpick or a cake tester to check the doneness in several places to ensure even baking.
• Room Temperature Ingredients: For the best results, ensure all your ingredients are at room temperature before starting. This includes eggs, which will mix more thoroughly into the batter, leading to a uniform texture in the bread.
• Customize Your Crunch: Toasting the pecans before adding them to the batter can deepen their nutty flavor and add an extra layer of crunch to the bread.
• Avoid Overmixing: When combining wet and dry ingredients, mix just until you no longer see streaks of flour. Overmixing can lead to a denser, tougher bread.
• Cool Completely Before Slicing: Allowing the bread to cool completely on a wire rack before slicing will help you achieve clean cuts and maintain the bread’s structure.

Storage & reheating

After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to two days, or in the refrigerator for up to a week for longer freshness.

This bread freezes beautifully for those who like to plan ahead or enjoy the convenience of ready-to-eat treats. Wrap the loaves or individual slices in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Stored in the freezer, the bread will keep well for up to three months.

Thaw overnight in the refrigerator or at room temperature when ready to enjoy. To reheat, wrap the bread in aluminum foil and warm it in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Individual slices can also be warmed in a toaster or microwave for a quick treat.

Recipe FAQ

Can I use a different type of oil instead of vegetable oil?

Yes, you can swap the vegetable oil for any neutral-flavored oil, such as canola or sunflower oil. Olive oil can also be used, but it might impart a distinct flavor to the bread.

What’s the best way to shred the zucchini for this bread?

For the best results, use the large holes of a box grater to shred the zucchini. This will give you appropriately sized pieces that blend well into the batter without disappearing completely.

Can I make muffins instead of loaves with this batter?

To make muffins, simply divide the batter into greased or lined muffin tins and adjust the baking time. Start checking for doneness at around 20-25 minutes.

How can I tell if my baking powder and baking soda are still active?

To test baking powder, drop a small amount into hot water; if it bubbles vigorously, it’s still active. For baking soda, mix it with a few drops of vinegar. If it fizzes, it’s good to use.

Is it necessary to peel the zucchini before shredding it for the bread?

No, there’s no need to peel the zucchini before shredding. The skin is thin and adds a bit of color and nutrients to the bread.

My bread turned out too dry. What might have gone wrong?

A few factors could cause dryness, such as overbaking, measuring the flour incorrectly (always spoon and level, don’t scoop), or not enough moisture in the batter. Ensure you’re following the moisture management tip and check the bread for doneness starting at the lower end of the recommended baking time.

Yield: 2-9 loves

Pecan Zucchini Bread

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Change your usual sweet bread for something a little more savory with this pecan and zucchini bread recipe

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Ingredients

• 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

Instructions

1. 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.
2. In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended. 
3. Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.
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.
5. Add the shredded zucchini and one cup pecans to the mixing bowl and fold into the batter.
6. 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.
7. 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).
8. 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.

Notes

• Moisture Management: If your zucchini is particularly watery after shredding, gently press it between layers of paper towels to remove excess moisture before adding to the batter. This helps to prevent an overly soggy bread.
• Test Doneness Thoroughly: Since moisture levels can vary greatly due to the zucchini, use a toothpick or a cake tester to check the doneness in several places to ensure even baking.
• Room Temperature Ingredients: For the best results, ensure all your ingredients are at room temperature before starting. This includes eggs, which will mix more thoroughly into the batter, leading to a uniform texture in the bread.
• Customize Your Crunch: Toasting the pecans before adding them to the batter can deepen their nutty flavor and add an extra layer of crunch to the bread.
• Avoid Overmixing: When combining wet and dry ingredients, mix just until you no longer see streaks of flour. Overmixing can lead to a denser, tougher bread.
• Cool Completely Before Slicing: Allowing the bread to cool completely on a wire rack before slicing will help you achieve clean cuts and maintain the bread's structure.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 564Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 69mgSodium: 329mgCarbohydrates: 74gFiber: 4gSugar: 39gProtein: 9g