Zucchini Pecan Bread
A moist zucchini bread packed with pecans and raisins, featuring warm spices. Perfect for breakfast or snack, appealing to those who enjoy flavorful, nutty baked goods.
Ingredients
- 3 eggs ⓘ
- 1 cup oil ⓘ
- 2 1/4 cups sugar ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 3 cups unpeeled zucchini, coarsely grated ⓘ
- 3 cups plus 1 tablespoon all-purpose flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon cinnamon ⓘ
- pinch of cloves ⓘ
- pinch of nutmeg ⓘ
- 1 cup chopped pecans ⓘ
- 1/2 cup raisins ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8 x 4-inch loaf pans.
- Beat eggs, oil, sugar, and vanilla together until thick. Add grated zucchini and stir well.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the zucchini mixture, stirring only until the batter is blended.
- Dust the chopped pecans and raisins with 1 tablespoon of flour, then gently fold into the batter.
- Divide the batter evenly into the prepared loaf pans.
- Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for 20 minutes.
- Remove from pans and transfer to racks to cool completely.
Tips & Substitutions
For a more moist bread, consider adding a cup of crushed pineapple, drained well. If you prefer a lighter version, use applesauce instead of oil. Also, feel free to substitute walnuts for pecans if you like. Ensure your zucchini is well-drained after grating to avoid excess moisture in the batter.
Serving Suggestions
Serve slices of zucchini pecan bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or butter. For a delightful brunch, consider serving it alongside Speedy Dinner Rolls and a fresh fruit salad. A cup of coffee or tea complements this sweet bread perfectly.
Storage & Reheating
Store leftover zucchini pecan bread in an airtight container at room temperature for up to three days. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer bag, where they can last for up to three months. Thaw at room temperature or microwave for a few seconds for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pecan Bread contains roughly 838 calories, with 9g protein, 92g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (50% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 893mg per serving (39% of the Daily Value).
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).
Frequently Asked Questions
Can I use whole wheat flour in this recipe?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option. Just be aware that it may result in a denser loaf, so you might want to add a little extra liquid to the batter.
What can I use instead of eggs?
If you need a vegan option, replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). This will help bind the ingredients together while maintaining moisture in the bread.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few crumbs attached. If the toothpick has wet batter on it, bake for an additional 5-10 minutes, checking periodically until done.
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).