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Zucchini Bread with Pecans: Moist & Tender 2-Minute Prep

Zucchini Bread with Pecans
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A moist and flavorful zucchini bread recipe, perfect for using up extra zucchini. This quick bread is warmly spiced with cinnamon and packed with crunchy pecans.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini), squeezed dry
  • 1 cup chopped pecans, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the sugar and eggs until well combined.
  4. Gradually whisk in the vegetable oil and vanilla extract until smooth.
  5. Add the grated zucchini and half of the chopped pecans to the wet ingredients. Stir to combine.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan. Sprinkle the remaining chopped pecans over the top.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure you squeeze out as much moisture as possible from the grated zucchini for a better texture.
  • You can substitute walnuts for pecans if you prefer.
  • For an extra moist bread, you can add 1/4 cup of sour cream or plain yogurt to the batter.

Nutrition

Find it online: https://whiskdaily.com/zucchini-bread-with-pecans/