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
Servings: 10 servings
- 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
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.
Calories: 250kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 16mg | Potassium: 177mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1.7% | Vitamin C: 4.3% | Calcium: 4.9% | Iron: 7.5%