Pecan Bundt Zucchini Bread Recipe

Introduction

This Pecan Bundt Zucchini Bread is a delightful twist on a classic favorite. Moist zucchini and crunchy pecans come together in a beautifully shaped bundt loaf that’s perfect for breakfast or a snack.

Ingredients

• 2 cups grated zucchini
• 1 cup chopped pecans
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Step 3: In another bowl, beat the eggs with sugar and oil until combined. Stir in vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated.
5. Step 5: Fold in the grated zucchini and chopped pecans until evenly distributed throughout the batter.
6. Step 6: Pour the batter into the prepared bundt pan and spread it evenly.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bread to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely before slicing.

Tips & Variations

• Try adding a teaspoon of nutmeg or cloves for extra warm spices.
• Substitute walnuts for pecans if preferred or to add a different texture.
• Make it gluten-free by using a blend of gluten-free flours in place of all-purpose flour.
• For a sweeter touch, drizzle a simple powdered sugar glaze over the cooled bread.

Storage

Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a substitute and will provide a similar texture and moisture level.

Do I need to peel the zucchini before grating?

Peeling is optional. The skin adds color and nutrients, so many prefer to grate zucchini unpeeled.

Pecan Bundt Zucchini Bread Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

A moist and flavorful Pecan Bundt Zucchini Bread combining fresh zucchini and crunchy pecans baked to perfection in a bundt pan. This bread offers a delightful blend of nutty texture and subtle sweetness, perfect for breakfast or a snack.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)

Add-ins

• 1 cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with butter or non-stick spray.
2. Prepare Dry Mix: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Mix Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, and eggs until smooth and creamy. Then add the vegetable oil and vanilla extract, mixing well.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the bread tender.
5. Add Zucchini and Pecans: Fold in the grated zucchini and chopped pecans gently into the batter until evenly distributed.
6. Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top.
7. Bake: Bake on the center rack for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then invert onto a wire rack to cool completely before slicing.

Notes

• Make sure to grate the zucchini finely and squeeze out excess moisture to avoid a soggy bread.
• Chilling the batter for 30 minutes before baking can enhance flavor and texture but is optional.
• For a sweeter touch, dust the cooled bread with powdered sugar or drizzle with a simple glaze.
• Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• Toasting pecans before adding them to the batter enhances their flavor.

Keywords: pecan zucchini bread, bundt bread, nutty zucchini bread, moist zucchini bread, quick bread recipe