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–+ servings
A sliced loaf of zucchini bread on a cooling rack with a piece served on a decorative plate beside a fork, over a marble countertop.

Zucchini Nut Bread with Pecans

This recipe for zucchini nut bread is perfect for those who love a good dessert bread. Maybe you have zucchini leftover in the freezer from the previous year's harvest or visits to the farmer's market or just picked some in your own garden. Either way, it's time to put that vegetable to good use and bake some bread.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 428 kcal

Equipment

Ingredients
  

  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup sugar
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups shredded zucchini about 4 zucchinis
  • 1 1/4 cups pecans roughly chopped and divided

Instructions
 

  • Place top oven rack in the center position and preheat oven to 325 F. Generously grease two 9-inch loaf pans with butter and set 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 rubber 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. Don't overmix.
  • Divide the batter between the prepared loaf pans and place it in the preheated oven for 15 minutes. Remove from oven and sprinkle the remaining pecans on top of each pan.
  • Return to the 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!

Nutrition

Calories: 428kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 46mgSodium: 230mgPotassium: 208mgFiber: 2gSugar: 33gVitamin A: 190IUVitamin C: 6mgCalcium: 53mgIron: 2mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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