4.1 from 60 votes
Easy Pecan Zucchini Bread
This Easy Pecan Zucchini Bread combines shredded zucchini with a mix of flours, sugars, cinnamon, and a blend of pecans, walnuts, almonds, and hazelnuts. The batter yields a moist, nutty loaf with a tender crumb. Roasting the nuts before folding them in adds depth to the flavor. This bread serves as a wholesome snack or breakfast treat with a subtle sweetness and warm spice notes.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
servings
Calories:
250 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 250
% 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.