Moist Zucchini Pecan Bread
This tender zucchini pecan bread is packed with fresh shredded zucchini, warm cinnamon, and crunchy pecans. It's an easy quick bread that's perfect for breakfast, snacks, or freezing for later.
Equipment
- loaf pan
Ingredients
- 3 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup olive oil
- 2 cups shredded zucchini
- 3 cups flour
- 1 Tbs cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup chopped pecans
Instructions
- In a large bowl, mix together sugar, eggs, vanilla and oil.
- Add in baking soda, baking powder, salt, cinnamon and blend thoroughly.
- Next combine shredded zucchini into the mixture and mix in chopped pecans as well.
- Add flour and mix until thoroughly blended.
- Oil and flour pans to prevent bread from sticking to the sides.
- Bake 350° for 45-50 minutes. Use a cake tester or toothpick to test for doneness. Bread is ready when tester or toothpick inserted into center comes out clean.
- Sit on wire rack until cooled, approximately 15 minutes. Slide a knife around the edges of the pan to release bread. Flip pan upside down carefully over your hand or a bread board.
- Serve warm and store in a sealed container for up to 3 days.
- Recipe can be doubled and tripled for freezer prep. To thaw, just remove from the freezer and set on the counter. Slice bread and pop in the toaster for a warm treat.
Video
Notes
- No need to peel zucchini.
- Lightly spoon flour into measuring cup.
- Toast pecans first for richer flavor.
- Bread freezes beautifully for up to 3 months.
- Cool completely before wrapping.
Nutrition
Serving: 24gCalories: 243kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 20mgSodium: 159mgPotassium: 75mgFiber: 1gSugar: 17gVitamin A: 53IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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