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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Zucchini Pecan Quick Bread

July 19, 2018

Zucchini Pecan Quick Bread
GFVGVT
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Grab two bowls and make this delicious zucchini pecan quick bread in about an hour!

No mixer required.


Shredded zucchini makes the best cake! Zucchini Pecan Quick Bread recipe and variations at diginwithdana.com

Variations for Zucchini Pecan Quick Bread: use other fruits or make it GF or Vegan. Recipe at diginwithdana.com

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

 The Baker’s Appendix by Jessica Reed.

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.

A long narrow loaf pan makes the prettiest zucchini Pecan Quick Bread. Recipe and ideas at diginwithdana.com

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.

Delicious anytime, make this Zucchini Pecan Quick Bread in about an hour. recipes and adaptations at diginwithdana.com

Summer was made for Zucchini Pecan Quick Bread.

Pin, Bake and Dig in!


Zucchini Pecan Quick Bread recipe and variations for gluten free, sugar free and vegan at diginwithdana.comMore yummy zucchini recipes:

  • 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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Zucchini Pecan Quick Bread

  • Author: Dana
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
ZUCCHINI PECAN QUICK BREAD

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.

Ingredients

  • 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.

Instructions

  1. Preheat oven to 350 F.
  2. Spray and line with parchment an 8 x 4 or 12 x 4 x 3 inch loaf pan.
  3. In a medium bowl, mix with a fork or whisk flour, baking soda, baking powder, salt and spices.
  4. In a larger bowl, whisk eggs to break up yolks. Blend in sugar, vanilla, oil and sour cream or yogurt and lemon juice.
  5. Using a rubber spatula, fold dry ingredients into wet ingredients until batter is partially mixed, about ten strokes.
  6. Stir in zucchini and 1/2 cup pecans (do not over mix).
  7. Pour batter evenly into prepared pan and top with remaining 1/4 cup pecans.
  8. Bake 40- 47 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  9. Transfer to a wire rack for 10 minutes.
  10. Remove bread from pan, set on rack and cool completely.

Notes

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.

Nutritional Information for Zucchini Pecan Quick Bread using 4 oz pecans. Serves 16.
Nutritional Information for Zucchini Pecan Quick Bread using 4 oz pecans. Serves 16.

Can be made...

Gluten FreeHealthyVeganVegetarian

3 Comments

Comments

  1. Alisha Ross says

    July 23, 2019 at 10:55 PM

    When my kids were little, my favorite things to cook/bake with them were cookies and pancakes! I think if the kids know they will like the end product, they will be more interested in the process. Of course, who doesn’t like cookies and pancakes? ?

    Reply
  2. Debbie says

    November 10, 2019 at 2:51 PM

    This is NOT vegan. It has both eggs and dairy in it!

    Reply
    • Dana says

      November 14, 2019 at 3:34 PM

      Hello Debbie and thank you for your comment. I label this bread with a V because IT CAN BE VEGAN. IN the post, I offer variations of the recipe including the following: Vegan: Try an egg replacer and plain or vanilla soy or coconut yogurt.
      If I include the description vegan on my recipes, it’s because I will suggest ways to veganize the recipe. Happy baking!

      Reply

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Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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