The timing for this recipe can vary quite a bit depending on the amount of moisture in the zucchini. Some recipes recommend draining the excess moisture after shredding the zucchini for more consistent results. However, if moist, delicious bread is your goal, you definitely won’t want to do that.
Instead, shred the zucchini with a box grater placed over a large, rimmed plate, as shown, to collect the excess moisture. Then, bake the bread at a fairly low temperature (see notes below) and check after 45 minutes to determine your final bake time.
Kitchen-Testing Notes: This recipe was tested at both 325°F and 350°F. At the higher temperature, the outside developed a really nice golden-brown crust long before the inside was baked through. Toward the end, the loaves needed to be covered with aluminium foil to prevent over-browning. For best results, use the lower temperature and adjust your bake time as noted below.
Pecan Zucchini BreadPrint Recipe
- 2 tablespoons of unsalted butter
- 3 large eggs, room temperature
- ½ a cup of vegetable oil
- ½ a cup of applesauce, unsweetened
- ¾ of a cup of raw cane sugar or white sugar
- 1 cup of dark brown sugar, packed
- 1½ teaspoons of real vanilla extract
- 3 cups of all-purpose flour
- 2 teaspoons of ground cinnamon
- ½ a teaspoon of ground allspice
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 3 cups of shredded zucchini
- 1¼ cups of pecans, roughly chopped and divided
1. Place top oven rack in the centre position and pre-heat oven to 325°F. Generously grease two 9-inch loaf pans with butter and set aside. 2. In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended. 3. Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine. 4. Pour the dry ingredients into the wet, a little at a time, and mix to combine. Scrape the sides of the bowl with a spatula, as needed, to make sure the dry ingredients are thoroughly incorporated into the batter. 5. Add the shredded zucchini and one cup pecans to the mixing bowl and fold into the batter. 6. Divide the batter between the prepared loaf pans and place in the pre-heated oven for 15 minutes. Remove from oven and sprinkle the remaining pecans on top of each pan. 7. Return to oven and bake for another 30 minutes before checking for doneness by inserting a toothpick into the centre of each loaf. If necessary, continue baking until the toothpick comes out clean. (Depending on how much moisture is in the zucchini, it may take an hour or slightly longer for the loaves to finish baking). 8. Remove from oven and cool for several minutes. When cool enough to handle, transfer the loaves to a wire rack or cutting board. Slice and serve immediately or cover tightly with plastic wrap once cooled and store in the refrigerator until ready to serve.