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Zucchini Bread with Pecans

This Zucchini Bread with Pecans is moist, flavorful, and perfectly spiced—an irresistible treat with a nutty crunch you’ll crave again and again.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings

Ingredients

  • 2 cups grated zucchini freshly grated, packed with moisture
  • 1 cup all-purpose flour provides structure and lightness
  • 1 cup whole wheat flour adds a wholesome texture and nutty undertones
  • 1 teaspoon baking powder helps the bread rise evenly
  • 1 teaspoon baking soda works with the acidic brown sugar for lift
  • 1/2 teaspoon salt balances sweetness and enhances flavor
  • 1 teaspoon ground cinnamon offers warmth and spice
  • 1/2 teaspoon ground nutmeg adds a hint of aromatic richness
  • 1/2 cup granulated sugar sweetens the bread and lightens the texture
  • 1/2 cup brown sugar brings moisture and a caramel-like flavor
  • 1/2 cup vegetable oil keeps the bread moist and tender
  • 3 large eggs bind ingredients and contribute to a soft crumb
  • 1 teaspoon vanilla extract enhances all other flavors
  • 1 cup chopped pecans adds crunch and nutty goodness

Instructions

Prepare the Zucchini

  • Start by washing your zucchinis thoroughly. Using a box grater or food processor, grate until you have 2 cups packed of zucchini. There’s no need to peel them—the skin adds color and nutrients. Set aside and let any excess moisture drain while you prepare the batter.

Mix Dry Ingredients

  • In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. This ensures the leavening agents and spices are evenly distributed.

Combine Wet Ingredients

  • In a separate bowl, beat 3 large eggs with 1/2 cup granulated sugar and 1/2 cup brown sugar until well combined. Slowly whisk in 1/2 cup vegetable oil and 1 teaspoon vanilla extract. The mixture should be smooth and glossy.

Bring It All Together

  • Add the wet ingredients to the dry ingredients and gently fold using a spatula. Avoid overmixing to keep the bread tender. Fold in the grated zucchini and 1 cup chopped pecans until just combined.

Bake to Perfection

  • Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper. Pour the batter into the pan and spread evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 15 minutes before transferring it to a cooling rack.

Equipment

  • Mixing bowls
  • Box grater or food processor
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • 9x5-inch loaf pan
  • Cooling rack
  • Toothpick or cake tester

Notes

  • Grate the zucchini finely to ensure it blends seamlessly into the batter and doesn’t create large chunks.
  • Toast the pecans lightly before chopping to boost their flavor and crunch.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well for up to 3 months; thaw overnight in the fridge before serving.
  • For a vegan version, replace eggs with flax eggs and use plant-based oil.