Description
This recipe for Zucchini Bread with Pecans is a moist and delicious quick bread, perfect for using up extra zucchini from your garden. It’s warmly spiced with cinnamon and packed with crunchy pecans for a delightful texture. It’s an easy and comforting bake, just like grandma used to make.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini), squeezed dry
- 1 cup chopped pecans, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and 3/4 cup of the chopped pecans.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of pecans over the top.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained to prevent a soggy bread.
- You can substitute walnuts for pecans if preferred.
- For a sweeter glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk and drizzle over the cooled bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg