Description
Moist zucchini zucchini bread with a crunchy pecan praline topping, baked in two loaves for perfect texture. Rich, nutty, and sweet with a dense crumb and buttery topping.
Ingredients
1 cup vegetable oil
3 eggs
1 1/2 cups granulated sugar
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups grated zucchini (wet, undried)
1 1/2 cups chopped pecans
1 cup firmly packed brown sugar (for topping)
1/2 cup all-purpose flour (for topping)
1/2 cup unsalted butter, melted
Instructions
Preheat oven to 350°F. Coat two 4 1/2 x 8 1/2-inch loaf pans with cooking spray
Beat oil, eggs, sugar, and vanilla in a large bowl until emulsified (2-3 minutes)
Whisk flour, baking soda, baking powder, and salt in a separate bowl
Gradually add dry ingredients to wet mixture, mixing until just combined
Add undried zucchini to batter, fold gently to distribute evenly
Prepare praline topping by mixing pecans, brown sugar, flour, and melted butter until crumbly
Spoon half the topping over each loaf, pressing lightly into batter
Bake for 45 minutes, or until a toothpick inserted in center comes out clean
Notes
Use room-temperature eggs for better emulsion
Do not over-dry zucchini to retain moisture
For deeper flavor, use pure vanilla extract
Store in an airtight container up to 5 days at room temperature
Substitute pecans with walnuts or omit for a nut-free version
- Prep Time: 25
- Cook Time: 45
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg