Grab two bowls and make this delicious zucchini pecan quick bread in about an hour!
No mixer required.
Zucchini is just the starting line for this versatile quick bread recipe
- Substitute carrot or applesauce or banana instead.
- Experiment with up to 1 tablespoon of your favorite spice blend, such as an apple pie or chai spice.
- Use different nuts and seeds, dried fruit or chocolate chips.
- Gluten free: Use an all purpose gluten free flour blend.
- Sugar free: Use 6 tablespoons Truvia and just 1/4 teaspoon kosher salt.
- Vegan: Try an egg replacer and plain or vanilla soy or coconut yogurt.
Inspiration for this recipe comes from
In addition to helpful tables, how- to’s and decorating tips, Jessica
provides simple recipes that you can customize like I did with zucchini.
I baked this zucchini bread in my favorite Wilton non-stick long bread loaf pan.
The long, narrow pan (12 x 4 x 3 inches) bakes a tall, beautiful bread that is always perfectly cooked in the middle.
Use one long bread loaf pan instead of your typical 8 x 4 inch loaf pan.
Summer was made for Zucchini Pecan Quick Bread.
Pin, Bake and Dig in!
- Cinnamon Apple Zucchini Muffins
- Savory Zucchini Pie (GF and Vegetarian)
- Yummy Stuffed Peppers and Squash
- Easy Cheesy Zucchini Bake
- Fruit and Veggie Love
More quick bread recipes:
- Simple banana cake
- Applesauce pear cake
- Meyer lemon blueberry cake and
- pumpkin chocolate ribbon bread
Have you made a diginwithdana recipe lately??
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Grab two bowls and make this “not too sweet” quick bread in an hour and fifteen minutes. Use this recipe as a guide to make quick bread variations like carrot raisin or even banana nut.
- 2 cups all purpose flour or gluten free mix (280 gm)
- 1 teaspoon baking soda (7 gm)
- 1/2 teaspoon baking powder (2 gm)
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 large eggs, room temperature
- *1 cup sugar (100 gm) (For a sweeter bread use up to 1/2 cup more)
- 1 teaspoon vanilla extract
- 1/2 cup avocado or neutral oil (120 ml)
- 3/4 cup sour cream or full fat greek yogurt (180 gm)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 large or 2 small zucchini (150 gm), shredded and squeezed as dry as possible
- **3/4 cup pecans, (120 gm) roasted and chopped, divided
*Or replace sugar with 6 tablespoons Truvia and reduce salt to 1/4 teaspoon.
**Use 1/2 cup in batter; reserve 1/4 cup to sprinkle on top before baking.
- Preheat oven to 350 F.
- Spray and line with parchment an 8 x 4 or 12 x 4 x 3 inch loaf pan.
- In a medium bowl, mix with a fork or whisk flour, baking soda, baking powder, salt and spices.
- In a larger bowl, whisk eggs to break up yolks. Blend in sugar, vanilla, oil and sour cream or yogurt and lemon juice.
- Using a rubber spatula, fold dry ingredients into wet ingredients until batter is partially mixed, about ten strokes.
- Stir in zucchini and 1/2 cup pecans (do not over mix).
- Pour batter evenly into prepared pan and top with remaining 1/4 cup pecans.
- Bake 40- 47 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Transfer to a wire rack for 10 minutes.
- Remove bread from pan, set on rack and cool completely.
Recipe adapted from Jessica Reed’s The Baker’s Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes
See blog post for variations.