Making homemade Zucchini Bread With Pecans is pure joy. This bread is soft, moist and full of warm flavors. It is perfect for breakfast, snacks or even dessert. In this post, you will learn everything step-by-step. You will see how easy it is to bake this tasty treat at home.
This Zucchini Bread With Pecans Recipe is simple and perfect for beginners. If you want to know how to make Zucchini Bread With Pecans, you are in the right place. Let’s get started and enjoy every bite!
The Secret Behind This Delicious Bread
The magic of this bread comes from the shredded zucchini. It keeps the bread soft and moist without giving a strong vegetable taste. Pecans add a lovely crunch and nutty flavor. Warm spices like cinnamon and nutmeg make the bread smell and taste wonderful. The balance of sweetness, texture, and moisture creates a perfect slice every time.
Recipe Card Info
- Recipe Name: Zucchini Bread With Pecans
- Servings: 10
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Course: Breakfast / Snack
- Cuisine: American
- Calories: 240 kcal per serving
Equipment List
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Grater
- Loaf pan (9×5 inch)
- Measuring cups
- Measuring spoons
- Cooling rack
- Oven
Ingredients You Need for Zucchini Bread With Pecans
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease a loaf pan lightly with oil or non-stick spray.
2. Grate the Zucchini
Wash the zucchini well. Grate it using a fine grater and gently squeeze out extra water, but not too much.
3. Mix Dry Ingredients
In a bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir until well mixed.
4. Beat Wet Ingredients
In a second bowl, whisk eggs, sugar, oil and vanilla. Mix until smooth and slightly creamy.
5. Add Zucchini
Add the grated zucchini to the wet mixture. Stir gently until everything is well combined.
6. Combine Dry and Wet
Slowly add the dry ingredients into the wet mixture. Stir with a spatula until the batter forms thick and smooth.
7. Add Pecans
Fold in the chopped pecans gently. Make sure nuts are spread evenly through the batter.
8. Fill the Pan
Pour the batter into the greased loaf pan. Smooth the top lightly with the spatula.
9. Bake the Bread
Place the pan in the oven. Bake for 50–55 minutes until a toothpick comes out clean.
10. Cool the Bread
Remove the loaf from the oven. Let it cool in the pan for 10 minutes before placing it on a cooling rack.
Expert Tips & Variations
- Use fresh zucchini for the best texture and moisture.
- Do not overmix the batter or the bread may become dense.
- Add raisins or chocolate chips for extra sweetness.
- Replace pecans with walnuts if you prefer a stronger nut flavor.
- Make mini loaves by reducing the baking time to 25 minutes.
- Add a pinch of ginger for a warm, spicy twist.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbs | 32g |
| Protein | 4g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 18g |
Serving Suggestions
- Serve a slice warm with soft butter.
- Enjoy it with a cup of tea or coffee.
- Add a drizzle of honey for extra sweetness.
- Top with cream cheese spread for a richer flavor.
- Serve with fresh fruit on the side for a balanced snack.
Storage & Reheating Tips
Keep the bread in an airtight container at room temperature for three days. For longer storage, keep it in the fridge for up to one week. To freeze, wrap slices in plastic wrap and place them in a freezer bag. Reheat slices in the microwave for 10–15 seconds to enjoy warm and fresh flavor again.
Zucchini Bread With Pecans Recipe
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C). Grease a loaf pan lightly with oil or non-stick spray.
Grate the Zucchini
- Wash the zucchini well. Grate it using a fine grater and gently squeeze out extra water, but not too much.
Mix Dry Ingredients
- In a bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until well mixed.
Beat Wet Ingredients
- In a second bowl, whisk eggs, sugar, oil, and vanilla. Mix until smooth and slightly creamy.
Add Zucchini
- Add the grated zucchini to the wet mixture. Stir gently until everything is well combined.
Combine Dry and Wet
- Slowly add the dry ingredients into the wet mixture. Stir with a spatula until the batter forms thick and smooth.
Add Pecans
- Fold in the chopped pecans gently. Make sure nuts are spread evenly through the batter.
Fill the Pan
- Pour the batter into the greased loaf pan. Smooth the top lightly with the spatula.
Bake the Bread
- Place the pan in the oven. Bake for 50–55 minutes until a toothpick comes out clean.
Cool the Bread
- Remove the loaf from the oven. Let it cool in the pan for 10 minutes before placing it on a cooling rack.
Notes
- Use fresh zucchini for the best texture and moisture.
- Do not overmix the batter or the bread may become dense.
- Add raisins or chocolate chips for extra sweetness.
- Replace pecans with walnuts if you prefer a stronger nut flavor.
- Make mini loaves by reducing the baking time to 25 minutes.
- Add a pinch of ginger for a warm, spicy twist.
FAQs about Zucchini Bread With Pecans
1. Why does zucchini make the bread so moist even though it tastes mild?
Zucchini has a high water content that melts into the batter during baking. This creates a moist and soft texture without adding a strong vegetable taste, making the bread rich and tender.
2. Can I make this Zucchini Bread With Pecans Recipe without nuts?
Yes, you can skip the pecans if you want a nut-free version. The bread will still be moist and flavorful, but you may lose some crunch. You can add raisins or chocolate chips instead for a fun twist.
3. How to make Zucchini Bread With Pecans healthier?
Use whole wheat flour, reduce the sugar or replace oil with applesauce. These changes keep the bread moist and tasty while lowering calories and improving nutrition without losing the classic texture.
4. What do I do if my batter looks very wet after adding zucchini?
Zucchini holds water, so too much moisture can happen. Gently squeeze the grated zucchini again. Do not remove all liquid because some moisture is needed for soft bread.
5. Can I double the Ingredients for Zucchini Bread With Pecans?
Yes, you can double the recipe easily. Just bake two loaves in separate pans. Do not pour all batter into one pan or it will not bake evenly and may stay raw in the center.
Conclusion
This Zucchini Bread With Pecans Recipe is simple, tasty and perfect for anyone who loves homemade treats. It is easy to prepare, uses basic pantry ingredients, and delivers amazing flavor.
Now you know how to make Zucchini Bread With Pecans with confidence. Try it soon, slice it warm, and share it with family and friends. Enjoy every soft, nutty, and delicious bite!
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.