I still remember the first time I heard the words zucchini bread. My sister-in-law came for a visit and brought a loaf with her. I was skeptical—zucchini? In bread? It just didn’t sound right. But she handed me a slice and convinced me to give it a try. One bite later and I was hooked!
This pecan zucchini bread is my twist on her recipe. It’s moist, full of warm spices, and just sweet enough to enjoy any time of day. And honestly, in my world, pecans make everything better. Don’t love pecans? No problem—leave them out or swap in some walnuts instead. Either way, this is one of those recipes you’ll come back to again and again.
Pecan Zucchini Bread
Why You’ll Love This Pecan Zucchini Bread
- Surprisingly delicious – If you’ve never tried zucchini in bread before, get ready to be wowed. It adds incredible moisture without tasting like veggies.
- Warm, cozy flavor – With cinnamon, allspice, and just the right amount of sweetness, each bite tastes like a cozy hug.
- Pecans for a buttery crunch – Pecans add the perfect texture and nutty richness—but feel free to swap in your favorite nuts or skip them altogether.
- Great for sharing (or freezing!) – This recipe makes two loaves, so you can keep one and gift one—or stash one in the freezer for later.
- Simple ingredients, big results – You likely have most of these ingredients on hand, and the process is easy enough for beginner bakers.
This recipe was tested at both 325°F and 350°F. 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 below.
Prep time: 15 minutes
Cook time: 45-65 minutes
Yield: 2 x 9-inch loaves
Ingredients:
2 T. unsalted butter
3 large eggs, room temperature
½ c. vegetable oil
½ c. applesauce, unsweetened
¾ c. white sugar
1 c. dark brown sugar, packed
1½ t. 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
Directions:
Place top oven rack in the center position and pre-heat oven to 325°F. 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 pre-heated 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.
Frequently Asked Questions
Do I need to peel the zucchini first?
Nope! There’s no need to peel the zucchini. The skin is thin and softens beautifully as it bakes—plus it adds a little extra color and nutrition.
Should I squeeze out the zucchini after shredding it?
Great question—and it depends on your goal! If you want ultra-moist, tender zucchini bread (like I do), don’t squeeze it. Just shred it over a rimmed plate to catch the excess moisture and let that goodness work its magic in the batter. If you prefer a slightly drier, more cake-like texture, you can blot or gently squeeze some of the moisture out.
How do I know when the bread is done baking?
Because zucchini holds a lot of water, baking time can vary depending on how moist your squash is. Start checking at the 45-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready! It can take up to 65 minutes, so don’t worry if it needs a bit more time.
Can I freeze zucchini bread?
Absolutely! Let it cool completely, then wrap tightly in plastic wrap and place in a freezer bag. It will keep well for up to 3 months. Thaw at room temperature before slicing.
Can I make this recipe into muffins instead?
Yes! This batter works great for muffins. Just divide it evenly into greased or lined muffin tins and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
What can I use instead of pecans?
Walnuts are a great swap, or you can leave the nuts out altogether if you prefer. You could even stir in some chocolate chips or dried cranberries for a fun twist.
Whether you’re baking it up for brunch, sharing with a friend, or just sneaking a slice with your afternoon tea, this pecan zucchini bread is pure comfort in every bite. If you give it a try, I’d love to hear what you think—drop a comment below or tag me on social media so I can see your delicious loaf. Happy baking!
Pecan Zucchini Bread
This moist and flavorful pecan zucchini bread is the perfect way to use up fresh zucchini. Easy to make, packed with warm spices, and topped with crunchy pecans—it's a cozy treat you'll bake again and again.
Ingredients
- 2 tbsp unsalted butter
- 3 large eggs room temperature
- ½ cup vegetable oil
- ½ cup applesauce unsweetened
- ¾ cup white sugar
- 1 cup dark brown sugar packed
- 1½ tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp baking soda
-
½
tsp baking powder - ½ tsp salt
- 3 cups zucchini shredded
- 1¼ cups pecans roughly chopped and divided
Instructions
-
Place top oven rack in the center position and pre-heat oven to 325°F. 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 pre-heated 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.
Recipe Notes
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, as shown, to collect the excess moisture.
Then, bake the bread at a fairly low temperature and check after 45 minutes to determine your final bake time. This recipe was tested at both 325°F and 350°F. 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
If this zucchini bread sounds like something you’d love, be sure to pin it so you’ll have the recipe on hand whenever the craving strikes—or when your garden gives you a zucchini overload!
More Yummy Zucchini Bread Recipes
- Chocolate Chip Zucchini Muffins from Art of Natural Living
- Double Chocolate Zucchini Bread from That Recipe
- Zucchini Bread Waffles from A Kitchen Hoor’s Adventures
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