Classic Zucchini Bread with Pecans is one of those timeless comfort bakes that perfectly balances wholesome goodness with irresistible flavor. Moist, tender, and lightly spiced, this quick bread transforms humble zucchini into something truly special. The shredded zucchini melts into the batter, keeping the bread incredibly soft and moist without tasting “vegetable-y,” while the toasted pecans add a wonderful crunch and nutty depth.

Whether you grow zucchini in your garden or just want to make use of summer’s bounty, this bread is the perfect way to enjoy it all year long.

Why I Love This Recipe

I adore this Classic Zucchini Bread because it’s one of those bakes that never fails. It’s moist but not heavy, sweet but not cloying, and packed with comforting flavors. The zucchini gives it a beautiful texture, while the pecans bring a toasty crunch in every bite.

Plus, it’s incredibly versatile—you can dress it up with chocolate chips, turn it into muffins, or enjoy it plain and perfect.

Why It’s a Must-Try Dish

This zucchini bread is a must-try because:

• It’s deliciously moist and tender—never dry or crumbly.
• It’s a wonderful way to use fresh zucchini without any waste.
• The pecans add a nutty crunch that complements the soft crumb.
• It’s easy and forgiving—no mixer required!
• It tastes even better the next day as the flavors meld together.

This loaf isn’t just a recipe—it’s comfort, simplicity, and nostalgia in one slice.

Recipe Overview

• Preparation Time: 15 minutes
• Baking Time: 55–65 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Servings: 10 slices
• Calories: ~295 kcal per slice
• Course: Breakfast / Snack / Dessert
• Cuisine: American

Ingredients

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

Add-Ins:

• ½ cup chopped pecans (toasted for best flavor)
• Optional: ½ cup raisins or chocolate chips

Step-by-Step Preparation Method

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

Step 2: Prepare the Zucchini

• Grate the zucchini using a box grater.
• Place it in a clean kitchen towel or paper towels and squeeze out excess moisture.
  (Too much liquid can make the bread soggy.)

Step 3: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 4: Mix the Wet Ingredients

• In a large mixing bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth and creamy.

Step 5: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet mixture.
• Stir gently with a spatula until just combined—do not overmix.
• Fold in the grated zucchini and chopped pecans (and raisins or chocolate chips, if using).

Step 6: Pour and Bake

• Pour the batter evenly into the prepared loaf pan.
• Smooth the top with a spatula.
• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool

• Let the bread cool in the pan for about 10–15 minutes.
• Transfer to a wire rack and cool completely before slicing.

How to Serve

• Serve warm or at room temperature, plain or with:
  • A pat of softened butter
  • A drizzle of honey or maple syrup
  • A smear of cream cheese for breakfast or brunch
• Pairs beautifully with a cup of coffee, chai, or green tea.

Recipe Tips

• Drain zucchini well: Squeezing out excess water ensures the bread is moist but not soggy.
• Don’t overmix: Stir until ingredients are just combined to keep the texture light.
• Use fresh zucchini: Younger, smaller zucchinis are more tender and less bitter.
• Toast pecans before adding—they’ll taste richer and more fragrant.
• Cool completely before slicing for clean, neat cuts.

Variations

1. Zucchini Walnut Bread: Replace pecans with toasted walnuts for a more robust flavor.
2. Chocolate Chip Zucchini Bread: Add ½ cup of semi-sweet chocolate chips for a sweeter treat.
3. Coconut Zucchini Bread: Stir in ¼ cup shredded coconut for a tropical touch.
4. Lemon Zucchini Bread: Add 1 tablespoon lemon zest and a light lemon glaze.
5. Healthy Whole Wheat Version: Substitute half the flour with whole wheat flour and use applesauce for half the oil.
6. Zucchini Muffins: Pour batter into muffin tins and bake for 20–22 minutes for individual servings.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 7 days; slice as needed.
• Freezer:
  • Wrap the cooled loaf tightly in plastic wrap, then foil.
  • Freeze for up to 3 months.
  • Thaw overnight in the fridge or warm individual slices in the microwave for 20 seconds.

Special Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk and spatula
• Box grater
• Parchment paper
• Wire cooling rack
• Measuring cups and spoons

FAQ

Q1: Do I need to peel the zucchini?
No! The skin is soft and thin—it disappears into the bread when baked.

Q2: How do I know when the bread is done?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Q3: Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend for great results.

Q4: Why is my zucchini bread sinking in the middle?
It might be underbaked or overmixed. Ensure your oven is fully preheated and avoid opening the door early.

Q5: Can I double this recipe?
Absolutely! Bake in two loaf pans and freeze one for later.

Conclusion

Classic Zucchini Bread with Pecans is a celebration of simplicity and flavor — a loaf that bridges the gap between healthy and indulgent. Every bite offers moist, tender crumbs with just the right sweetness and a delightful crunch of pecans.

It’s the perfect treat for using up extra zucchini, welcoming guests, or treating yourself to a cozy afternoon snack. The combination of earthy zucchini, warming spices, and buttery nuts makes this bread unforgettable — the kind of recipe you’ll bake again and again.