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 — Original Recipe
  • 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
Double Recipe — 4 Loaves
  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 tablespoons ground cinnamon
  • 6 large eggs
  • 2 cups vegetable oil
  • 4 1/2 cups white sugar
  • 6 teaspoons vanilla extract
  • 5 cups grated zucchini
  • 2 cups chopped pecans
Zucchini Bread with Pecans

Instructions

  1. Prepare pans and preheat oven Preheat the oven to 325°F. Grease and flour two 8×4-inch loaf pans. If making the double recipe, prepare four 8×4-inch loaf pans.
  2. Mix the dry ingredients In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon until evenly combined. Use the quantities from either the Original Recipe or Double Recipe ingredient list.
  3. Beat the wet ingredients In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract together until well combined and slightly thickened.
  4. Combine wet and dry mixtures Pour the wet mixture into the bowl with the dry ingredients. Stir or beat just until combined and no dry pockets of flour remain.
    Avoid overmixing once the wet and dry ingredients are combined.
  5. Fold in zucchini and pecans Fold in the grated zucchini and chopped pecans until evenly distributed throughout the batter.
    If the grated zucchini is especially wet, gently blot it with a clean kitchen towel before adding it to the batter.
  6. Fill the pans Divide the batter equally among the prepared loaf pans and smooth the tops. The original recipe fills two 8×4-inch loaf pans; the double recipe fills four.
  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.
    The double recipe does not require twice the baking time. Each loaf should bake for approximately the same amount of time as the original recipe.
  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 loaves onto the wire rack. Turn them upright and let them cool completely before slicing.

Notes

  • The original recipe makes two 8×4-inch loaves.
  • The Double Recipe ingredient list makes four 8×4-inch loaves.
  • Doubling the ingredients does not double the baking time; each loaf still bakes for about 60 minutes at 325°F.
  • For best texture, let the loaves cool in the pans for about 20 minutes before unmolding.
  • Zucchini bread freezes beautifully and is excellent for gifting.

Tags

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