Classic Spiced Zucchini Bread Recipe with Pecans (Print Version)

This Zucchini Bread recipe brings warmth and comfort. Learn my simple, moist spiced loaf with pecans perfect for any day!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American (Home-style)
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs
02 - 1/2 cup vegetable oil
03 - 1 3/4 cups granulated sugar
04 - 1 teaspoon vanilla extract

→ Flavor & Texture Boosters

05 - 2 cups grated zucchini (about 2 medium zucchinis, lightly squeezed)
06 - 1/2 cup chopped pecans (or walnuts/chocolate chips)

→ Seasonings & Leaveners

07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon ground cinnamon
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt

# Instructions:

01 - First things first, get that oven going to 350°F (175°C). And for the loaf pan, I always butter and flour it thoroughly, or use a baking spray with flour. Nothing worse than a beautiful Zucchini Bread sticking to the pan, hon. I learned that after prying out a half-destroyed loaf once—what a mess! It should feel smooth and ready.
02 - In a big bowl, whisk together the eggs, oil, granulated sugar, and vanilla extract until it's all smooth and creamy. You want it to be light in color, like a pale yellow, and maybe a little frothy. This is where the magic starts to happen, creating that lovely base for our Zucchini Bread. I love the smell of vanilla mixing with the sugar at this stage.
03 - In a separate, medium-sized bowl, whisk together your flour, cinnamon, baking soda, baking powder, and salt. Make sure there are no lumps—you want an even distribution of all those flavor boosters. This step is important for an even rise and texture in your Zucchini Bread. I often give it an extra whisk just to be sure.
04 - Now, gently add the dry ingredients to the wet ingredients. Mix *just* until combined. A few lumps? Totally fine, even preferred! Overmixing develops gluten, which means tough Zucchini Bread, and we want tender. Then, fold in your grated zucchini and pecans. The batter will look thick and speckled with green and brown – beautiful!
05 - Pour the batter into your prepared loaf pan. Give it a gentle tap on the counter to settle it, then pop it into the preheated oven. Bake for about 50-60 minutes. The whole kitchen will start to smell incredible, like warm spices and something truly comforting. I usually set a timer for 45 minutes and then check it.
06 - To check if your Zucchini Bread is done, insert a toothpick into the center. If it comes out clean, you're golden! If not, give it another 5-10 minutes. Once it’s baked, let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is key here, I know it's hard when it smells so good!

# Notes:

01 - Don't overmix the batter; a few lumps are totally fine and actually better for tenderness. I learned that the hard way with tough bread once!
02 - This Zucchini Bread freezes beautifully! Wrap cooled slices tightly in plastic wrap, then foil, and they'll last for months.
03 - No pecans? Walnuts are a fantastic swap, or even chocolate chips for a sweeter treat. I've tried them all!
04 - Serve warm with a smear of cream cheese frosting or just a dollop of butter. It’s a simple pleasure.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - mixing bowls
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 300 kcal
Total Fat: 15g
Total Carbohydrate: 35g
Protein: 5g

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