Making Pecan Zucchini Bread is the perfect opportunity to use a glut of this wonderfully versatile vegetable from your garden. This stunning bread masterfully combines sweet and savory flavors including cinnamon, allspice, and of course, zucchini, and pecans.
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Pecan Zucchini Bread
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
Zucchini (courgettes) are really easy to grow at home, and they are a crop that can produce massive amounts of vegetables.
If you have ever grown your own zucchini, then you will have no doubt experienced a glut of this veggie and left wondering what to do with them all – I know I have!
So in comes this recipe for pecan zucchini bread which use fresh grated zucchini, pecans, and a whole bunch of spices to create a cake-like bread that makes a delicious brunch, snack, or dessert option.
Plus, this recipe makes 2 loaves, so you can earn some brownie points by giving one away to friends or family!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Zucchini (Courgette).
- Dairy – Unsalted Butter, Eggs.
- Vegetable Oil
- Unsweetened Applesauce – not a common ingredient in the UK, but it is essentially apples that have been cooked then mashed or puréed. Don’t confuse it with the condiment apple sauce! Holland & Barrett sell a no added sugar apple purée which you could use, and in the past, I’ve used a jar of baby food!
- Raw Cane Sugar – also known as Turbinado Sugar, or Demerara Sugar in the UK. Although, you can use regular white sugar if you like.
- Dark Brown Sugar
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- All-Purpose Flour – also known as Plain Flour.
- Ground Cinnamon
- Ground Allspice – not ALL the spices but the dried unripe berry of Pimenta dioica tree. Often used in Jamaican and West Indian cuisine. Tastes a bit like cloves.
- Baking Powder
- Baking Soda – also known as Bicarbonate of Soda.
- 9-inch Loaf Pan – this recipe makes 2 of this size.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Pecans
One of the hero ingredients in this dish is pecans, so here are some more recipes using the same:
- Classic Carrot Cake Recipe with Chopped Pecans
- Sweet and Savory Spiced Pecans Recipe
- Amazing Pecan Crusted Pork Chops with a Fresh Plum Sauce
More Bread Recipes
Looking for more breads to make? Check these recipes out next:
- Mardi Gras Monkey Bread Recipe – A King Cake Twist!
- Pumpkin Chocolate Chip Cranberry Bread
- River Cottage Soda Bread with Blackberries & Apple
- The timing for this recipe can vary quite a bit depending on the amount of moisture in the zucchini. Some recipes recommend draining the excess moisture after shredding the zucchini for more consistent results. However, if moist, delicious bread is your goal, you definitely won’t want to do that.
- Instead, shred the zucchini with a box grater placed over a large, rimmed plate, to collect the excess moisture. Then, bake the bread at a fairly low temperature (see notes below) and check after 45 minutes to determine your final bake time.
- This recipe was tested at both 170°C/325°F/Gas 3 and 180°C/350°F/Gas 4. At the higher temperature, the outside developed a really nice golden-brown crust long before the inside was baked through. Toward the end, the loaves needed to be covered with aluminum foil to prevent over-browning. For best results, use the lower temperature and adjust your bake time as noted in the recipe.
How Do I Make Pecan Zucchini Bread?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 2 T. unsalted butter
- 3 large eggs, room temperature
- ½ c. vegetable oil
- ½ c. applesauce, unsweetened
- ¾ c. raw cane sugar*
- 1 c. dark brown sugar, packed
- 1½ t. real vanilla extract
- 3 c. all-purpose flour
- 2 t. ground cinnamon
- ½ t. ground allspice
- 1 t. baking soda
- ½ t. baking powder
- ½ t salt
- 3 c. shredded zucchini
- 1¼ c. pecans, roughly chopped and divided
- *Can use regular white sugar instead of raw cane sugar
- Preheat oven to 170°C/325°F/Gas 3. Generously grease two 9-inch loaf pans with butter and set aside.
- In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended.
- Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.
- Pour the dry ingredients into the wet, a little at a time, and mix to combine. Scrape the sides of the bowl with a spatula, as needed, to make sure the dry ingredients are thoroughly incorporated into the batter.
- Add the shredded zucchini and one cup pecans to the mixing bowl and fold into the batter.
- Divide the batter between the prepared loaf pans and place in the preheated oven for 15 minutes.
- Remove from oven and sprinkle the remaining pecans on top of each pan.
- Return to oven and bake for another 30 minutes before checking for doneness by inserting a toothpick into the center of each loaf. If necessary, continue baking until the toothpick comes out clean.
(Depending on how much moisture is in the zucchini, it may take an hour or slightly longer for the loaves to finish baking).
- Remove from oven and cool for several minutes. When cool enough to handle, transfer the loaves to a wire rack or cutting board. Slice and serve immediately or cover tightly with plastic wrap once cooled and
store in the refrigerator until ready to serve. Enjoy!
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 2552Total Fat: 123gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 98gCholesterol: 310mgSodium: 1481mgCarbohydrates: 337gFiber: 17gSugar: 179gProtein: 39g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
This bread would be great to serve at an afternoon tea, so here are some more recipes that you could also serve:
- Make This Lemon Raspberry Loaf for Brunch or Afternoon Tea
- Delicious Cranberry Orange Scones Brunch or Afternoon Tea!
- Refreshing Blackberry Iced Tea in the Instant Pot for Summer Tea Parties
- Lemon Poppy Seed Coffee Cake
- Ginger Peach Iced Tea Recipe
- 25+ Scrumptious Afternoon Tea Recipes
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.