Looking for a delicious way to use fresh zucchini? This Zucchini Pecan Bread is soft, moist, and filled with warm cinnamon flavor and crunchy pecans in every bite. It's easy to make, freezes well, and is just as good for breakfast as it is for an afternoon snack.
Whether you're baking with garden zucchini or grocery store zucchini, this quick bread is one of our easy bread recipes that you'll want to make again and again.
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Why You'll Love This Zucchini Pecan Bread
- Great way to use fresh zucchini
- Stays moist for days
- Crunchy pecans in every bite
- Freezer friendly
- Perfect for breakfast, snacks, or gifting
Tips for the Best Zucchini Pecan Bread
- There's no need to peel the zucchini. The peel softens as the bread bakes and blends right into the loaf, while adding a little extra color and nutrients.
- Don't pack the shredded zucchini into the measuring cup. Lightly spoon it in for the right amount of moisture. Too much zucchini can make the bread dense.
- Toast the pecans before adding them to the batter. Just a few minutes in a dry skillet or the oven brings out their rich, nutty flavor and adds even more crunch.
- Mix the batter just until the flour disappears. Overmixing can lead to a tougher loaf instead of the soft, tender texture you're looking for.
- Test for doneness in more than one spot. Insert a toothpick near the center and in another area of the loaf. If it comes out with only a few moist crumbs or clean, your zucchini pecan bread is ready to come out of the oven.
Ingredients
- Eggs: Help bind the batter together and give the bread structure.
- White sugar: Adds sweetness and helps create a soft, tender crumb.
- Vanilla extract: Brings warmth and enhances the cinnamon flavor.
- Olive oil: Keeps the bread incredibly moist. A light olive oil works best, but vegetable or canola oil can also be used.
- Shredded zucchini: The star ingredient that adds moisture without making the bread taste like vegetables. There's no need to peel the zucchini before shredding it.
- All-purpose flour: Gives the loaf its structure while keeping it soft and tender.
- Ground cinnamon: Adds cozy warmth that pairs perfectly with the zucchini and pecans.
- Baking soda and baking powder: Work together to help the bread rise into a light, fluffy loaf.
- Salt: Balances the sweetness and brings out the flavors of the other ingredients.
- Chopped pecans: Add a delicious crunch in every bite. Toasting them before adding to the batter gives them even more flavor.
Ingredient Substitutions & Variations
This zucchini pecan bread is easy to customize with a few simple swaps and add-ins. Here are some delicious ways to make it your own.
- Swap the pecans for walnuts. Walnuts have a similar texture and rich flavor, making them an easy substitute if that's what you have on hand.
- Add chocolate chips. Fold in a handful of semi-sweet or milk chocolate chips for a sweeter loaf that's perfect for dessert or an after-school snack.
- Brighten it with orange zest. A little freshly grated orange zest adds a fresh citrus flavor that pairs beautifully with the cinnamon and zucchini.
- Make mini loaves. Divide the batter among mini loaf pans for individual-sized breads that are perfect for sharing, gifting, or freezing. Just remember they'll bake more quickly than full-sized loaves.
- Sprinkle the top with cinnamon sugar. Before baking, add a light coating of cinnamon sugar to the batter for a sweet, slightly crisp topping that gives each slice a little extra flavor and texture.
How to Make Zucchini Bread with Pecans
Making this zucchini pecan bread is simple and comes together in just a few easy steps. The batter mixes up quickly, making it a great recipe for beginner bakers or anyone looking for an easy homemade treat.
Whisk together the wet ingredients until the mixture is smooth and well combined.
Stir in the cinnamon, baking soda and baking powder, and salt, then fold in the shredded zucchini and chopped pecans so they're evenly distributed throughout the batter.
Gently mix in the flour just until no dry streaks remain. The batter will be thick but easy to spread into your prepared loaf pans.
Bake until the loaves are beautifully golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pans for several minutes before transferring it to a wire rack. Once cooled, slice and enjoy, or wrap the loaves for later.
Storage and Freezing
One of the best things about this zucchini pecan bread is that it stays moist for days and freezes beautifully, making it perfect for meal prep or gifting.
- Store at room temperature: Once the bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
- Refrigerate if needed: If your kitchen is especially warm or humid, you can refrigerate the bread in an airtight container for up to 1 week. For the best flavor and texture, let it come to room temperature before serving.
- Freeze for later: This bread freezes wonderfully. Wrap the cooled loaf tightly in plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. You can also freeze individual slices for an easy grab-and-go breakfast or snack.
- How to thaw: Transfer the wrapped loaf to the countertop and let it thaw at room temperature for a few hours or overnight. Individual slices can thaw in about 30 minutes.
- Reheat before serving: Enjoy a slice at room temperature, or warm it in the microwave for 10 to 15 seconds. For a slightly crisp exterior, toast individual slices and spread with butter or cream cheese for an extra special treat.
Serving Suggestions
- Spread with butter. Serve a warm slice with a pat of butter that melts into the bread for a simple, comforting snack.
- Top with cream cheese. A layer of plain or honey cream cheese adds a rich, tangy flavor that pairs perfectly with the sweet cinnamon and crunchy pecans.
- Toast individual slices. Lightly toast a slice to create crisp edges while keeping the inside soft and moist. It's especially delicious with butter or your favorite fruit preserves.
- Enjoy with coffee or tea. This cozy quick bread makes a wonderful companion to your morning coffee, an afternoon cup of tea, or even a glass of cold milk.
- Add it to a brunch spread. Serve slices alongside fresh fruit, scrambled eggs, yogurt, or a breakfast casserole for an easy and crowd-pleasing brunch menu. It's also a lovely homemade treat to share during the holidays or when entertaining guests.
📖 Recipe
Moist Zucchini Pecan Bread
Equipment
- loaf pan
Video
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.
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
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
FAQs
Yes! Divide the batter evenly among lined or greased muffin cups and bake until a toothpick inserted into the center comes out clean. Muffins are a great option for grab-and-go breakfasts or lunchboxes.
Yes. Walnuts are a delicious substitute for pecans and provide a similar crunch and nutty flavor. You can even use a combination of both if you'd like.
Yes, you can. Once the bread has cooled completely, wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving, or warm individual slices in the toaster or microwave.
Yes, frozen shredded zucchini works well in this recipe. Be sure to thaw it completely and drain off any excess liquid before adding it to the batter so the bread doesn't become too wet.
A loaf can sink if it's underbaked, if too much zucchini adds extra moisture, or if the batter is overmixed. Check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs before removing the bread from the oven.
Related Recipes
If you have extra zucchini to use or you're looking for another easy homemade bread, these family favorites are worth trying next.
Zucchini Bread Recipe - A classic, moist zucchini bread that's simple to make and perfect for breakfast, snacks, or freezing for later.
Easy Zucchini Muffins - Soft, cinnamon-spiced muffins that bake faster than a loaf and are perfect for lunchboxes or grab-and-go breakfasts.
Zucchini Pumpkin Bread - A cozy combination of zucchini and pumpkin with warm fall spices that's delicious throughout the fall and holiday season.
Peach Bread Recipe - A fruity quick bread made with juicy peaches that's perfect for summer baking or brunch.
Sweet Dixie Kitchen says
Zucchini and pecan to be bread! What a magical combination! Can I make it the night before and then put it in the refrigerator?
Katherine Hackworthy says
SO moist and yummy! I adore zucchini bread.
Chris Collins says
I love zucchini bread so much! Perfect this time of year 🙂
Maria says
Awesome! Another food activity with the kids <3 yummy!!
Julia says
I am saving this recipe for this weekend! It looks so delicious!
Sadia Malik says
I love zucchini bread adding the walnuts gives a nice crunch to it