zucchini bread on a white cloth
Print Recipe
3.67 from 3 votes

Moist Pecan Zucchini Bread

A moist and easy Zucchini Bread filled with pecans.  The perfect snack or dessert bread.  Extra Zucchini make a sweet loaf.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy zucchini bread recipe, moist and easy sweet bread
Servings: 10 servings
Calories: 250kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 1 medium zucchini
  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • pinch salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts (pecans, walnuts or hazelnuts)
  • 2 eggs
  • 1/3 cup + 1 tablespoon vegetable oil (I use corn or sunflower oil)
  • 1 teaspoon vanilla

Instructions

  • Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
  • 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 with the fork.
  • Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs).  Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick.  Let cool before serving.  Enjoy.

Nutrition

Calories: 250kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 16mg | Potassium: 177mg | Fiber: 1g | Sugar: 16g | Vitamin A: 85IU | Vitamin C: 3.5mg | Calcium: 49mg | Iron: 1.4mg