Pecan Zucchini Bread

The timing for this recipe can vary quite a bit depending on the amount of moisture in the zucchini. Some recipes recommend draining the excess moisture after shredding the zucchini for more consistent results. However, if moist, delicious bread is your goal, you definitely won’t want to do that.

Instead, shred the zucchini with a box grater placed over a large, rimmed plate, as shown, to collect the excess moisture. Then, bake the bread at a fairly low temperature (see notes below) and check after 45 minutes to determine your final bake time.

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 minutes
Cook time: 45-65 minutes
Yield: 2 9-inch loaves
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
Directions:
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 them aside.

In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended.

Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.

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.

Add the shredded zucchini and one cup of pecans to the mixing bowl and fold into the batter.

Divide the batter between the prepared loaf pans and place in the preheated oven for 15 minutes. Remove from the oven and sprinkle the remaining pecans on top of each pan.

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).

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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.