Easy Pecan Zucchini Bread
User Reviews
4.1
Easy Pecan Zucchini Bread
Description
Easy Pecan Zucchini Bread features shredded zucchini incorporated into a batter of all-purpose flour, both brown and white sugars, baking powder, cinnamon, and a pinch of salt. A variety of nuts including pecans, walnuts, almonds, and hazelnuts contribute a pleasant crunch and rich nuttiness. The nuts are roasted briefly before adding to enhance their flavor.
The bread is baked in a greased and floured loaf pan, resulting in a tender texture that's moist from the zucchini. Cinnamon adds a gentle warmth, complementing the earthiness of the nuts. This loaf offers a balanced sweetness without overpowering the vegetable component.
The recipe includes instructions for storing the bread wrapped or in airtight containers at room temperature or refrigerated, and freezing for longer storage. Thawing can be done on the counter or in the fridge to maintain texture.
Ingredients
- 1 medium zucchini 1 cup shredded
- 1½ cups all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar lightly packed
- 1½ teaspoons baking powder
- pinch salt
- 1 teaspoon cinnamon
- ½ cup pecans chopped, roasted, or
- ½ cup walnuts
- ½ cup almonds
- ½ cup hazelnuts
- 2 egg
- ⅓ cup vegetable oil 78 grams in total, 1 tablespoon, (use corn or sunflower oil) or melted butter
- 1 teaspoon vanilla extract
Instructions
- Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 cm) loaf pan.
- Place the nuts on a baking sheet and roast until golden approximately 5-7 minutes, immediately transfer the roasted nuts from the baking sheet to a clean bowl, set aside to cool.
- Shred the zucchini and squeeze out excess moisture. Set aside.
- In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
- In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla, combine well.
- Pour the egg mixture into the flour mixture and stir just until combined (approximately 15 stirs). Spoon the batter into the prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool in pan for about 10-15 minutes then move to a wire rack to cool completely before serving.
Notes
- Roast nuts until golden to bring out their flavor before adding to the batter.
- Squeeze excess moisture from shredded zucchini to avoid a soggy bread.
- Store tightly wrapped at room temperature up to 3 days or refrigerate up to 1 week to maintain freshness.
- Freeze cooled bread in airtight containers for 2-3 months; thaw at room temperature or in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 16mg | 1% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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