Zucchini Bread Recipe with Pecans
There is something wonderfully comforting about a homemade Zucchini Bread Recipe, especially when it comes out of the oven with a tender crumb, warm cinnamon aroma, and plenty of crunchy pecans. This is the kind of quick bread that makes the kitchen smell amazing and gives you a delicious way to use up fresh zucchini from the garden or farmers market.
This recipe makes two generous 9-inch loaves, so you can enjoy one now and save the other for later. The combination of unsweetened applesauce and zucchini helps keep the bread moist, while brown sugar adds a rich, almost caramel-like sweetness. Cinnamon and allspice give each slice that cozy homemade flavor that makes zucchini bread such a favorite.
If you have more zucchini than you know what to do with, this Zucchini Bread Recipe is an easy place to start. It is simple enough for a beginner baker, but the finished loaves taste like something you spent much more time making. Add a little butter to a warm slice, serve it alongside coffee in the morning, or enjoy it as an afternoon snack.
Why You’ll Love This Zucchini Bread
There are plenty of reasons to keep a good zucchini bread recipe handy, especially during the summer when zucchini seems to multiply overnight. This recipe is particularly nice because it makes two loaves at once and uses ingredients that are easy to keep stocked in the pantry.
It Makes Two Loaves
Making two loaves is convenient when you have an abundance of zucchini. You can keep one loaf for your family and freeze the second loaf for another day. It is also a wonderful recipe to make when you want a homemade treat to share with friends, neighbors, or family.
It Stays Moist and Tender
Zucchini contains a lot of natural moisture, which is one of the reasons it works so well in quick breads. The applesauce adds even more moisture without making the bread heavy or greasy. The result is a soft, tender loaf that slices beautifully once cooled.
The Pecans Add Delicious Texture
If you enjoy a little crunch in your baked goods, pecans are an especially good addition. There are pecans folded throughout the batter as well as sprinkled over the tops of the loaves. The nuts become lightly toasted as the bread bakes, adding a wonderful contrast to the soft interior.
Recipe at a Glance
- Recipe: Zucchini Bread with Pecans
- Yield: 2 9-inch loaves
- Prep time: Approximately 15 minutes
- Cook time: Approximately 45–65 minutes
- Oven temperature: 325°F
- Difficulty: Easy
- Best for: Breakfast, brunch, snacks, desserts, and gifting
Keep in mind that the exact baking time can vary. Zucchini can contain different amounts of moisture, and wetter zucchini may cause the loaves to need additional time in the oven.
Equipment Needed
You do not need any fancy equipment to make this easy zucchini bread. A few basic kitchen tools are all you need.
- Two 9-inch loaf pans
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Rubber spatula
- Colander
- Thin cotton kitchen towel or flour sack towel
- Wire cooling rack
- Toothpick or cake tester
- Cutting board and serrated knife
Generously greasing the loaf pans is important because quick breads can sometimes stick to the sides and bottom of the pan. You can use butter as directed, or line the bottoms with parchment paper for especially easy removal.
Ingredients for Zucchini Bread with Pecans
Here is everything you will need to make two loaves.
- 2 tablespoons unsalted butter, for greasing the loaf pans
- 3 large eggs, room temperature
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- 1 cup dark brown sugar, packed
- 1½ teaspoons real vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups shredded zucchini
- 1¼ cups roughly chopped pecans, divided
Choosing Your Zucchini
Fresh zucchini works beautifully in this recipe. Medium-sized zucchini are often ideal because they tend to have a nice balance of moisture and tender flesh.
If you are using especially large garden zucchini, you may want to cut it open and check the seeds. Very large zucchini can have larger, tougher seeds and a spongier interior. If needed, scoop out some of the seeds before shredding.
There is generally no need to peel zucchini before shredding it. The green skin adds a little color and blends into the bread as it bakes.
How to Make This Zucchini Bread Recipe
Prepare the Oven and Loaf Pans
Place the oven rack in the center position and preheat the oven to 325°F.
Generously grease two 9-inch loaf pans with the unsalted butter. Make sure to coat the bottom and sides well. Set the pans aside while you prepare the batter.
Because you are making two loaves, it is helpful to have both pans prepared before mixing the batter. Once the wet and dry ingredients come together, you will want to get the batter into the pans without unnecessary delay.
Mix the Wet Ingredients
In a large mixing bowl, beat together the eggs, vegetable oil, unsweetened applesauce, granulated sugar, dark brown sugar, and vanilla extract.
Mix just until the ingredients are blended. There is no need to beat the mixture excessively.
Using room-temperature eggs is helpful because they blend more easily with the other ingredients. If you forgot to take your eggs out of the refrigerator ahead of time, place them in a bowl of warm water for several minutes before using them.
Combine the Dry Ingredients
In a separate medium bowl, add the flour, cinnamon, allspice, baking soda, baking powder, and salt.
Stir everything together until the spices and leavening ingredients are evenly distributed throughout the flour.
Combining the dry ingredients separately helps prevent pockets of baking soda, baking powder, or spices from ending up in the finished loaves.
Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing as you go.
Continue until the ingredients are just combined. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed so that all of the flour is incorporated.
Try not to overmix the batter at this stage. Overmixing can develop the gluten in the flour and result in a tougher loaf. Once you no longer see large streaks of dry flour, you can move on to the zucchini and pecans.
Prepare the Zucchini
Shred the zucchini using a box grater or food processor fitted with a shredding attachment.
Because zucchini can release quite a bit of water, gently drain some of the excess moisture before adding it to the batter. Place the shredded zucchini in a colander and gently squeeze it, or wrap it in a thin cotton kitchen towel and squeeze carefully.
You do not want to completely dry out the zucchini. The goal is simply to remove some of the excess liquid so that it does not make the batter unnecessarily wet.
Add the Zucchini and Pecans
Add the shredded zucchini and 1 cup of the chopped pecans to the batter.
Using a rubber spatula, gently fold them into the mixture until they are evenly distributed.
The batter will be thick, which is exactly what you want. The zucchini will add moisture as the bread bakes.
Fill the Loaf Pans
Divide the batter evenly between the two prepared loaf pans.
Use the spatula to spread the batter toward the corners and smooth the tops. Try to divide the batter as evenly as possible so both loaves finish baking at approximately the same time.
Place the loaf pans in the preheated oven and bake for 15 minutes.
Add the Pecans to the Tops
After the first 15 minutes of baking, carefully remove the loaf pans from the oven.
Sprinkle the remaining ¼ cup of chopped pecans evenly over the tops of the two loaves.
Adding the pecans at this point helps keep them from sinking too far into the batter and gives the finished bread an attractive layer of toasted nuts across the top.
Return the pans to the oven.
Finish Baking
Continue baking for approximately 30 minutes, then check the loaves for doneness.
Insert a toothpick into the center of each loaf. If it comes out clean or with a few moist crumbs attached, the bread is ready.
If wet batter sticks to the toothpick, continue baking and check again after several minutes.
Depending on the amount of moisture in your zucchini, the loaves may require an hour or slightly longer total baking time. Avoid relying solely on the clock. The toothpick test is a much better indication of when the bread is finished.
Cool Before Slicing
Remove the finished loaves from the oven and allow them to cool for several minutes in the pans.
Once they are cool enough to handle, carefully transfer the loaves to a wire rack or cutting board.
Although it can be tempting to slice into warm zucchini bread immediately, giving it some time to cool allows the interior to finish setting. If you slice it while it is extremely hot, the center may be softer and more likely to crumble.
Once cooled enough to slice, cut into thick pieces and serve.
Helpful Tips for the Best Zucchini Bread
Do Not Over-Squeeze the Zucchini
Removing excess moisture is important, but you do not want to squeeze every last drop of liquid from the zucchini. Some moisture is desirable because it helps give the bread its tender texture.
A gentle squeeze through a colander or thin kitchen towel is usually enough.
Use Room-Temperature Eggs
Room-temperature eggs incorporate more easily into the wet ingredients and help create a smoother batter. If possible, set the eggs out about 20–30 minutes before baking.
Measure Flour Carefully
Too much flour can make quick bread dry and dense. For the most accurate measurement, spoon the flour into your measuring cup and level the top with a knife rather than scooping directly into the flour container.
Avoid Overmixing
Once you add the flour, mix only until the ingredients are incorporated. A few small lumps are perfectly fine.
Overmixing can lead to a dense or chewy texture instead of the soft, tender crumb you want.
Watch the Baking Time
The amount of moisture in zucchini can vary considerably. One batch may finish sooner than another, even when using the same recipe.
Start checking the loaves after about 45 minutes of total baking time, but be prepared for them to take up to 65 minutes or a little longer.
Let the Loaves Cool
Cooling is an important part of baking quick bread. The loaves continue to set as they cool, making them easier to slice neatly.
If you want clean, attractive slices for serving, resist the temptation to cut the bread immediately after it comes out of the oven.
Toast the Pecans for Extra Flavor
For an extra-special version, lightly toast the pecans before chopping them. Allow them to cool completely before adding them to the batter.
Toasting brings out the natural oils and gives the nuts an even richer flavor.
How to Store Zucchini Bread
Once completely cooled, wrap the loaves tightly in plastic wrap or place them in an airtight container.
The bread can be stored in the refrigerator until you are ready to serve it. Chilled zucchini bread can also be warmed slightly before serving if you prefer a softer, more comforting texture.
Can You Freeze Zucchini Bread?
Yes! Since this recipe makes two loaves, freezing one is a great way to save a homemade treat for later.
Allow the loaf to cool completely. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. Label it with the date and freeze.
For best results, thaw the loaf in the refrigerator or at room temperature before serving.
Ways to Serve Zucchini Bread
One of the best things about this great zucchini bread recipe is how versatile it is.
Serve a slice for breakfast with a cup of coffee or tea. It also makes a wonderful addition to a weekend brunch spread alongside eggs, fresh fruit, and other breakfast favorites like our frittata recipe.
For an afternoon snack, try warming a slice and spreading it with a little butter. The combination of warm bread, cinnamon, and toasted pecans is especially comforting.
You can also serve zucchini bread as a simple dessert. Add a dollop of whipped cream or a scoop of ice cream for an easy after-dinner treat.
And because this recipe makes two loaves, it is perfect for sharing. Wrap a loaf in parchment paper or place it in a decorative bread bag and give it to a neighbor, friend, teacher, or family member.
Variations to Try
Add Chocolate Chips
If you love chocolate and zucchini together, replace a portion of the pecans with semi-sweet chocolate chips. You can also use mini chocolate chips for little pockets of chocolate throughout the loaf.
Try Walnuts
Not a fan of pecans? Chopped walnuts make an excellent substitute. They provide a similar crunchy texture while giving the bread a slightly different flavor.
Add a Little Orange Zest
For a bright twist, add a small amount of finely grated orange zest to the batter. Orange pairs beautifully with cinnamon, pecans, and brown sugar.
Make It Without Nuts
If you are baking for someone with a nut allergy or simply prefer nut-free quick bread, leave the pecans out. The recipe will still make a deliciously moist zucchini bread.
Frequently Asked Questions
Do I need to peel zucchini for zucchini bread?
No. The skin is tender enough to use in the bread, and the green flecks can add a little visual appeal. Simply wash the zucchini well before shredding.
Why is my zucchini bread wet in the middle?
Excess moisture in the zucchini is one possible reason. Make sure you gently squeeze out some of the moisture before adding the shredded zucchini. Also, remember that baking times can vary, so use a toothpick to check the center before removing the loaves from the oven.
Can I use yellow squash instead of zucchini?
Yes. Yellow summer squash can generally be used in a similar way. The texture and moisture content may vary slightly, so adjust the baking time as needed.
What makes this an easy zucchini bread?
This is an easy recipe because it uses straightforward ingredients, requires no yeast, and does not involve complicated baking techniques. Once the zucchini is shredded and drained, the batter comes together quickly.
Final Thoughts
This Zucchini Bread Recipe is the kind of classic homemade treat that deserves a regular place in your recipe collection. It is simple enough for an everyday baking project, yet special enough to share with family and friends. With tender zucchini, warm spices, brown sugar, and crunchy pecans in every bite, these loaves are packed with comforting homemade flavor.
Whether you have a bumper crop of garden zucchini or simply picked up a few fresh squash at the grocery store, this recipe for making zucchini bread is a delicious way to put it to good use. Make both loaves, enjoy one fresh from the oven, and freeze the second for a future breakfast or snack. Once you try this combination of flavors, you may find yourself coming back to this recipe every time zucchini season arrives.
Zucchini Bread Recipe with Pecans
Ingredients
- 2 Tbs. unsalted butter
- 3 large eggs room temperature
- ½ cup vegetable oil
- ½ cup applesauce unsweetened
- ¾ cup granulated sugar
- 1 cup dark brown sugar packed
- 1½ tsp. real vanilla extract
- 3 cup all-purpose flour
- 2 tsp. ground cinnamon
- ½ tsp. ground allspice
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 3 cups shredded zucchini drained
- 1¼ cups pecans roughly chopped and divided
Instructions
- 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 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.
- Drain the moisture from the zucchini by gently squeezing in a colander or thin kitchen towel, such as a cotton flour towel. Add the shredded zucchini and one cup pecans to the mixing bowl and fold into the batter.
- Divide the batter between the prepared loaf pans and place in the pre-heated oven for 15 minutes. Remove from 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.
Notes
- Gently squeeze excess moisture from the shredded zucchini, but do not dry it out completely.
- Use room-temperature eggs for easier mixing.
- Avoid overmixing once the flour is added.
- Baking time may vary depending on the zucchini’s moisture content.
- Check for doneness by inserting a toothpick into the center.
- Allow the loaves to cool before slicing.
- Store tightly wrapped in the refrigerator.
- One loaf can be wrapped well and frozen for later.
