Zucchini Bread with Pecans

Zucchini Bread with Pecans is the perfect way to celebrate the bounty of fresh zucchinis while indulging in a moist, flavorful loaf that’s slightly sweet and wonderfully spiced. This quick bread has been a beloved classic for good reason—it marries the subtle earthiness of zucchini with the crunch and warmth of toasted pecans, creating a texture and taste you’ll crave again and again. Whether you’re baking for breakfast, an afternoon snack, or a cozy dessert, this recipe is a crowd-pleaser that’s simple enough for beginners but satisfying enough for seasoned bakers. Let’s dive into why this particular recipe stands out and how you can make it your new favorite.

Why This Recipe is a Keeper

What makes this Zucchini Bread with Pecans truly special is the balance of hearty whole wheat and all-purpose flours, which gives it structure without sacrificing tenderness. The combination of cinnamon and nutmeg infuses the bread with warm spices that complement the natural sweetness of the zucchini. Using both granulated and brown sugars adds depth to the flavor, while the pecans provide a nutty crunch that contrasts beautifully with the soft crumb. Plus, the use of vegetable oil helps keep the bread moist longer, making it ideal for enjoying over several days. This recipe is versatile, forgiving, and effortlessly delicious—perfect for anyone who loves baking with fresh vegetables.

What’s in the Bowl

• 2 cups grated zucchini: Freshly grated, packed with moisture and subtle flavor.
• 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.

Toolbox for This Recipe

• Mixing bowls: One large for dry ingredients, one medium for wet ingredients.
• Box grater or food processor: For grating zucchini quickly and evenly.
• Measuring cups and spoons: Precision is key for balanced flavor.
• Spatula or wooden spoon: For gentle folding.
• 9×5-inch loaf pan: Standard size for perfect loaf shape.
• Cooling rack: Allows your bread to cool evenly without sogginess.
• Toothpick or cake tester: To check doneness.

The Method for Zucchini Bread with Pecans

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Smart Substitutions

• If you don’t have whole wheat flour, you can use 2 cups of all-purpose flour instead for a lighter texture.
• For a nut-free version, omit the pecans or swap them with sunflower seeds.
• Use coconut oil instead of vegetable oil for a subtle tropical flavor.
• Swap the brown sugar for coconut sugar for a deeper caramel taste and healthier alternative.

Chef’s Notes

• Grate the zucchini finely to ensure it blends seamlessly into the batter and doesn’t create large chunks.
• Don’t skip the whole wheat flour; it adds a lovely depth and nutrition to the bread.
• 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.
• For extra indulgence, try drizzling The Best Moist Zucchini Bread Brown Butter Glaze over slices before serving.

Save It for Later

This Zucchini Bread with Pecans freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in foil or a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge and warm slices briefly in the toaster oven or microwave. It’s perfect for batch baking and quick breakfasts throughout the week.

Ask & Learn

Can I use shredded zucchini from the frozen section?

While frozen shredded zucchini can be used in a pinch, it’s best to thaw fully and squeeze out as much moisture as possible to avoid a soggy bread. Fresh zucchini yields the best texture and flavor for this recipe.

How do I prevent my zucchini bread from being too dense?

Make sure not to overmix the batter once the wet and dry ingredients are combined. Overmixing develops gluten, which can make the bread tough. Also, use fresh leavening agents to ensure proper rise.

Can I add other mix-ins besides pecans?

Absolutely! Chopped walnuts, chocolate chips, or dried cranberries are great alternatives or additions. Just keep the total mix-ins to about 1 cup to maintain the right texture.

Is it possible to make this bread vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and swap vegetable oil with a neutral plant-based oil. The texture will be slightly different but still delicious.

What to Make After This

• Try the Zucchini Bread Pancakes Maple Pecan Syrup for a creative breakfast twist.
• If you love a fruity flair, don’t miss the Lemon Blueberry Zucchini Bread—bright and refreshing!
• For more cozy baked goods, explore other nutty quick breads and muffins to keep your kitchen lively.

Final Bite

Zucchini Bread with Pecans is a timeless recipe that combines wholesome ingredients with cozy flavors. Its tender crumb, warm spices, and nutty crunch make it a delightful treat any time of day. Whether you’re savoring it fresh from the oven or toasted with a pat of butter, this bread never disappoints. Don’t hesitate to experiment with the mix-ins or toppings to tailor it to your taste buds. Baking this loaf means welcoming a slice of comfort into your home.

Enjoy every bite of this easy, nourishing, and delicious Zucchini Bread with Pecans. Happy baking!

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