Lemon Pecan Zucchini Bread
Ingredients
- 2 cups All purpose flour
- 1 cup White whole wheat flour ⓘ
- 1 teaspoon Baking powder ⓘ
- 1 teaspoon Baking soda ⓘ
- 1 teaspoon Salt ⓘ
- 1 1/2 teaspoons Ground corriander seed ⓘ
- 3 Eggs ⓘ
- 2 cups Sugar ⓘ
- 1 cup Canola oil ⓘ
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Freshly grated lemon zest ⓘ
- 2 cups Grated and squeezed zucchini (just squeeze with hands) ⓘ
- 1 cup Pecans, chopped fine to medium ⓘ
Instructions
- Grease loaf pans. Line bottom with parchment. Grease parchment.
- Preheat oven to 350 degrees. Preheat a baking sheet pan.
- In a Medium bowl, whisk together flours, baking powder, baking soda, salt and coriander. Set aside.
- With a stand or hand mixer, in a separate bowl, beat the eggs until frothy.
- Beat in the sugar and oil.
- Beat in the lemon juice and zest.
- Mix in Zucchini.
- Add the flour mixture and mix on lowest (stir) speed or mix by hand until just combined.
- Add nuts and mix lightly.
- Divide evenly into prepared pans.
- Set pans on preheated baking sheet pan and bake 50 mins for 8" loaves, or until tester comes out clean.
- Cool in pans 10-15 minutes.
- Run sharp knife around edges and turn bread out onto cooling rack, remove parchment.
- When cool, loaves stay fresh in refrigerator for 2 weeks, wrapped in plastic, or frozen for months ,wrapped first in plastic then foil.
Nutrition & Diet Analysis (per serving)
725
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).