Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pecan Zucchini Bread

Pecan Zucchini Bread


  • Author: wellness sleuth
  • Total Time: 1 hour 20 minutes
  • Yield: 2 9-inch loaves

Description

Pecan Zucchini Bread is delicious and makes the perfect treat when you are looking for something tasty. Not only is it delicious, but this easy recipe will save you time and money as well. Perfect to make with kids or enjoy solo - 


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

*Can use regular white sugar instead of raw cane sugar


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. Enjoy!

Notes

Kitchen-Testing Notes: 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, use the lower temperature and adjust your bake time as noted below.

  • Prep Time: 15 min
  • Cook Time: 65
321 views 19 Shares
Share via
Copy link
Powered by Social Snap