Description
Enjoy this wonderfully moist and flavorful zucchini bread, packed with warm cinnamon spice and crunchy pecans. It’s the perfect way to use up your garden zucchini and create a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 1 cup chopped pecans, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the eggs, then whisk in the sugar, vegetable oil, and vanilla extract until well combined.
- Stir the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 3/4 cup of the chopped pecans.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chopped pecans over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- For an extra flavorful bread, you can toast the pecans lightly before chopping and adding them to the batter.
- This bread freezes beautifully. Wrap it tightly in plastic wrap and then in foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg