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Zucchini Bread

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If you are a bread lover, then you will love this super moist homemade zucchini bread recipe. It’s quick and simple to make, and topped with delicious pecans.

Sliced zucchini bread on bread board

Zucchini Bread Recipe

How to make Zucchini Bread:

Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, sugar, and brown sugar together in a large bowl until thoroughly combined. 

Grating Zucchini for bread
Making zucchini bread


In a bowl or measuring cup, whisk the oil, eggs, vanilla extract, and maple extract until combined and set aside. 

 

Then add zucchini and a 1/2 cup of chopped pecans to the dry ingredients and mix it in. Pour the wet ingredients into the dry ingredient bowl. Mix it until it’s combined, but do not over-mix. The batter should be semi-thick.

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Zucchini Bread Mixture in a red bowl
Zucchini Bread Mixture

Spray a loaf pan with non-stick cooking spray, and then line it with parchment paper. Spoon the batter into the loaf pan, and top with the remaining pecans. Bake for 50 – 55 minutes. Loosely cover the pan with aluminum foil for the first 30 minutes to prevent the top from getting too brown. Then remove the foil, and continue to bake.

Spoon zucchini bread in loaf pan
zucchini bread in oven

The zucchini bread is done when a toothpick inserted in the center comes out clean (with no raw batter). Remove the bread from the oven and place it on a wire rack. Allow it to cool completely before slicing.

Zucchini Bread on cooling rack
Sliced zucchini bread on bread board

Leftover bread can be covered and stored at room temperature for 3-4 days, or in the refrigerator for up to a week. This bread (once cooled) can be wrapped in parchment paper and aluminum foil and you can freeze it for up to 3 months.

Tips:

You can also use this recipe to make zucchini bread muffins or add chocolate chips and make chocolate chip zucchini bread.

Print

Zucchini Bread

Sliced zucchini bread on bread board
Print Recipe

If you are a bread lover, then you will love this super moist homemade zucchini bread recipe. It’s quick and simple to make, and topped with delicious pecans.

  • Author: Cooking with Shotgun Red
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 slices 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Ingredients

Scale
  • 2 Cups All-purpose Flour
  • 1/2 Tsp. Baking Soda
  • 1/2 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 1/2 Tsp. Ground Cinnamon
  • 1/2 Tsp. Ground Nutmeg
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Light or Dark Brown Sugar
  • 2 Cups Shredded Zucchini (about 2 medium)
  • 1 Cup Pecans (chopped, divided)
  • 2 Eggs (room temperature)
  • 1/2 Cup Vegetable Oil
  • 1 Tsp. Vanilla Extract
  • 1 Tsp. Maple Extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, sugar, and brown sugar together in a large bowl until thoroughly combined. 
  3. In a bowl or measuring cup, whisk the oil, egg, vanilla extract, and maple extract until combined and set aside. 
  4. Then add zucchini and a 1/2 cup of pecans to the dry ingredients and mix it in. 
  5. Pour the wet ingredients into the dry ingredient bowl. Mix it until it’s combined, but do not overmix. The batter should be semi-thick.
  6. Spray a loaf pan with non-stick cooking spray, and then line it with parchment paper. Spoon the batter into the loaf pan and top with the remaining chopped pecans.
  7. Bake for 50 – 55 minutes. Loosely cover the pan with aluminum foil for the first 30 minutes to prevent the top from getting too brown. Remove the foil, then continue to bake. The zucchini bread is done when a toothpick inserted in the center comes out clean (with no raw batter). Remove the bread from the oven and place it on a wire rack. Allow it to cool completely before slicing.

 

Notes

Leftover bread can be covered and stored at room temperature for 3-4 days, or in the refrigerator for up to a week. This bread (once cooled) can be wrapped in parchment paper and aluminum foil and you can freeze it for up to 3 months.

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Cooking with Shotgun Red

The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.

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