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Home » Most Posts » Moist Pecan Zucchini Bread

Moist Pecan Zucchini Bread

Last Updated June 28, 2019. Published July 23, 2018 By Rosemary 4 Comments

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A moist and easy Zucchini Bread filled with pecans. The perfect snack or dessert bread. Make the best sweet loaf recipe with summer fresh Zucchini.

zucchini bread on a white clothMoist Zucchini 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.

Zucchini bread also surprised my father-in-law when I first made it. He didn’t like sweets very much but he loved Zucchini Bread.

zucchini bread how to make, ingredients, raw in the pan and baked on a white napkin

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!

A few weeks later we went to visit them in Frosinone, so needless to say I asked her how she liked the Pecan Zucchini Bread. She proceeded to tell me that she had a slice or two everyday, and did you know it was delicious with her morning coffee for breakfast?

zucchini bread with nuts and on a white napkin

She also mentioned that her daughter-in-law came over one day but she liked it so much she decided not to share! So yes I am going to say that this is one of the Best Zucchini Bread Recipes I and a lot of other people say it is one of the Best.

More Recipes with Zucchini

Zucchini Cake Donuts with Light Cream Cheese Frosting

Zucchini Patties

Easy Cheesy Zucchini Parmigiano

Moist Pecan Zucchini Bread

zucchini bread with sculpture in the background

How to make Zucchini Bread

  • Shred zucchini and squeeze out excess moisture
  • Slightly beat the eggs with a fork, then add oil, the shredded zucchini and vanilla
  • Whisk together the flour, sugars, baking powder, cinnamon, salt and pecans
  • Add wet ingredients to dry ingredients and stir just until combined
  • Spoon into loaf pan and bake.

zucchini bread on a board

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.

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!

zucchini bread sliced on a white napkin

zucchini bread on a white cloth
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3.83 from 23 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.
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Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 250kcal
Author Rosemary Molloy

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
US Customary - Metric

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
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

zucchini bread sliced on a white napkin

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    Filed Under: Breakfast, Breakfast / Brunch, Desserts, Most Posts, Muffins & Sweet Breads, Nuts, Summer, Vegetables

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    1. Mary says

      July 5, 2019 at 8:26 am

      5 stars
      Thanks for another amazing recipe.

      Reply
      • Rosemary says

        July 5, 2019 at 8:27 am

        Thanks Mary, so glad you enjoyed it.

        Reply
    2. Barb says

      July 5, 2019 at 8:25 am

      5 stars
      I love this bread, it is so moist and delicious. Perfect with the addition of pecans. Thanks

      Reply
      • Rosemary says

        July 5, 2019 at 8:27 am

        Thanks Barb, thanks so much, have a great weekend.

        Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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