bread

Zucchini Bread with Pecans

When the zucchini starts coming in at RizzieFarms, it always feels like it all arrives at once—perfect timing for warm, fragrant loaves of zucchini bread. This classic, moist quick bread is loaded with freshly grated zucchini, warm cinnamon, and plenty of chopped pecans for a tender crumb with just the right amount of crunch. Three eggs, vegetable oil, and a generous amount of vanilla and sugar create a rich, cake-like texture, while the zucchini keeps it incredibly moist without making it taste overly "vegetable-y." The recipe makes two sturdy 8×4-inch loaves that freeze beautifully and keep well in the refrigerator, making it ideal for gifting, sharing, or slicing as an easy breakfast, snack, or dessert all week long.

Servings: 2 loaves (8×4-inch each, about 16–20 slices total)
Total Time: 100 min
Pan: Two 8×4-inch loaf pans

Ingredients

Zucchini Bread with Pecans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup chopped pecans
Two loaves of zucchini bread with pecans, one sliced to show the moist interior.

Instructions

  1. Prepare pans and preheat oven Preheat the oven to 325°F. Grease and flour two 8×4-inch loaf pans so they are ready for the batter.
  2. Mix the dry ingredients In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 tablespoon ground cinnamon until the dry mixture is evenly combined.
  3. Beat the wet ingredients In a separate large bowl, use an electric mixer to beat 3 large eggs, 1 cup vegetable oil, 2 1/4 cups white sugar, and 3 teaspoons vanilla extract together until well combined and slightly thickened.
  4. Combine wet and dry mixtures Pour the egg mixture made from 3 large eggs, 1 cup vegetable oil, 2 1/4 cups sugar, and 3 teaspoons vanilla into the bowl with the dry ingredients (3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon). Beat or stir until a smooth batter forms and no dry pockets of flour remain.
  5. Fold in zucchini and pecans Stir in the 2 1/2 cups grated zucchini and 1 cup chopped pecans until they are evenly distributed throughout the batter made from the flour, spice, egg, oil, sugar, and vanilla mixture.
    If the zucchini is very wet, you can gently blot it with a towel before adding to the batter.
  6. Fill the pans Divide the batter—containing 3 cups flour, 3 large eggs, 1 cup oil, 2 1/4 cups sugar, 3 teaspoons vanilla, 2 1/2 cups zucchini, and 1 cup pecans—equally between the two prepared 8×4-inch loaf pans, smoothing the tops.
  7. Bake the loaves Bake in the preheated 325°F oven for about 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs attached.
  8. Cool and unmold Place the pans on a wire rack and let the loaves cool in the pans for about 20 minutes. Run a table knife around the edges to loosen, then carefully invert the two loaves onto the wire rack. Turn them upright and let them cool completely before slicing.

Notes

  • This recipe makes two moist loaves, perfect for freezing or gifting.
  • For best texture, do not skip cooling the loaves in the pans for 20 minutes before unmolding.
  • Zucchini bread will keep well wrapped and refrigerated for several days and can be frozen for longer storage.

Tags

bread quick bread zucchini pecans sweet make-ahead freezer-friendly