The perfect way to use up all that zucchini? Make this delicious Zucchini Bread. An easy quick bread filled with pecans or your favorite nuts. The perfect snack or dessert bread. Even the kids will love it!
I love making sweet breads or quick breads as they are also known. No need to bring out the mixer, usually a couple of bowls is all you need! I love making this Blueberry Streusel loaf or a tasty Lemon loaf and of course you can’t forget a Classic Banana bread. They are so versatile, perfect for breakfast, brunch, snack or why not dessert?
Recipe Ingredients
- Zucchini – grated zucchini
- Flour – all purpose flour
- Sugar – both granulated sugar and brown sugar
- Baking powder – for leavening
- Salt –
- Cinnamon
- Nuts- roasted nuts, chopped, I used pecans in this recipe but you could also use walnuts, hazelnuts or even almonds
- Eggs – large eggs room temperature, remove from the fridge 45-60 minutes before using
- Oil – I use vegetable oil such as sunflower or corn oil although you could also use melted butter
- Vanilla – vanilla extract
How to roast nuts
Place the nuts on a baking sheet and roast until golden about 5-7 minutes, immediately transfer the roasted nuts from the baking sheet to a clean bowl, set aside to cool.
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How to make Zucchini Bread
Roast the nuts and set aside.
Shred the zucchini and squeeze out excess moisture. Set aside.
In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and chopped nuts.
In a medium bowl add the eggs and beat slightly with a fork or whisk, then add the vegetable oil, shredded zucchini and vanilla, combine well.
Pour the wet ingredients into the dry ingredients and stir just until combined. Spoon the batter into the prepared loaf pan and bake. Test for doneness with a toothpick, when it is dry or a few crumbs attached it is done.
Let cool in pan for about 10-15 minutes then move to a wire rack to cool completely before serving.
How to stir just until moistened
Although I always had a problem with the “mix only until moistened”, I would always over mix, I guess my brain was telling me the batter had to be smooth.
But when you stir some breads such as this one or even muffin batter until it is smooth, your baked good will become tough. So what I do is I stir 15-16 times and that’s it, and I mean that is it! Don’t worry about the batter lumps, they really do disappear when baked. And you will have soft, delicious breads and muffins.
Is zucchini healthy?
Zucchini can help with improving digestion to a lower risk of heart disease. Zucchini may help keeping your bones, thyroid, and prostate healthy.
What does zucchini do in baked goods?
In baking, it is an ingredient similar to bananas or applesauce. It adds the perfect texture and moistness. It also helps to add good nutrition to your cakes and breads. Zucchini has a very mild flavour which makes it perfect paired with everything from cinnamon, nuts to chocolate chips.
Do I need to peel it first?
You can if you want but really there is no need to. The taste and texture is the same with or without.
Tips for making the best Zucchini Bread
- Roasting the nuts will make the bread more flavorful.
- Do not over mix the batter or you will have a tough and not very appetizing loaf.
- Remember baking time is approximate all ovens are different, over baking will create a dry tough bread.
I made this Delicious Moist Sweet Bread a couple of months ago and took it over to my sister-in-law’s when relatives were visiting. My husband’s aunt had mentioned a couple of times that she would love to taste something sweet made with zucchini.
So when I took it to the house I was hoping everyone would try a slice and I could see what her reaction would be. She thought the loaf was for her and in her bag it went. Haha!
More Recipes with Zucchini
I loved adding some chopped pecans to the loaf but you could also use hazelnuts or walnuts if you prefer.
I used a 9 x 5 inch loaf pan but you could actually use 2 small one and freeze one of the loaves if you would like. Freeze the loaf in a air tight zip lock bag and it will keep in the freezer for at least 3 months.
How to store it
Store the baked cooled bread tightly wrapped and or in a airtight container or bag. It will keep at room temperature for approximately 3 days, if you house is too warm then it should be refrigerated. It will keep for up to 1 week in the fridge.
How to freeze it
The completely cooled bread can be frozen, place in a freezer safe bag or container. It will keep for up to 2-3 months in the freezer. It can be thawed either on the counter or in the fridge.
This loaf really doesn’t need any glazes or frosting it is perfect just how it is. So just slice it up and serve with a cup of tea or coffee. Enjoy!
Easy Pecan Zucchini Bread
The perfect way to use up all that zucchini? Make this delicious Zucchini Bread. An easy quick bread filled with pecans or your favorite nuts. The perfect snack or dessert bread.
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Ingredients
- 1 medium zucchini
- 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 chopped roasted nuts (pecans, walnuts, almonds or hazelnuts)
- 2 eggs
- ⅓ cup + 1 tablespoon vegetable oil ( I use corn or sunflower oil) or melted butter (78 grams in total)
- 1 teaspoon vanilla extract
Instructions
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Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 cm) loaf pan.
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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.
Notes
The completely cooled bread can be frozen, place in a freezer safe bag or container. It will keep for up to 2-3 months in the freezer. It can be thawed either on the counter or in the fridge.
Nutrition
Calories: 250kcalCarbohydrates: 31gProtein: 4gFat: 12gSaturated Fat: 1gCholesterol: 32mgSodium: 16mgPotassium: 177mgFiber: 1gSugar: 16gVitamin A: 85IUVitamin C: 3.5mgCalcium: 49mgIron: 1.4mg
Updated from July 23, 2018.
