Homemade Zucchini Bread Recipe
This homemade zucchini bread combines grated fresh zucchini with warm spices like cinnamon and nutmeg, resulting in a moist and tender loaf with a subtle sweetness. The addition of pecans adds a crunchy texture that contrasts nicely with the soft crumb. It’s a comforting baked good that can be prepared in standard loaf pans and features a lightly sweetened topping of brown sugar and nuts for added depth. This makes it an appealing treat for breakfast, snacks, or dessert when you want a flavorful way to use summer squash.
Ingredients
- 2 unsalted butter sticks melted
- 1 ¾ cups sugar
- 4 egg
- ¼ cup milk whole
- ¼ cup vegetable oil
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 3 ½ cups zucchini grated, fresh
- 4 cups all-purpose flour
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until whisked in.
- Pour in the oil, and milk until combined and mix them in.
- Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
- Add in the shredded zucchini and whisk until it is combined.
- Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
- Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray.
- This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
- Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Notes
- You can bake this zucchini bread up to one day ahead; store covered at room temperature for up to three days or refrigerate for up to five days to maintain freshness.
- This bread freezes well when tightly wrapped; store for up to three months and thaw in the refrigerator before serving.
- You may substitute pecans with walnuts or almonds depending on preference or availability.
- For dairy variations, use all oil, all milk, or a combination; full-fat yogurt can replace the milk as well.
- The same batter can be baked as muffins; bake 24 muffins for 25 to 28 minutes instead.
Nutrition Information
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 269mg | 11% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.