Pecan Bundt Zucchini Bread Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with butter or non-stick spray.
- Prepare Dry Mix: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- 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.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the bread tender.
- Add Zucchini and Pecans: Fold in the grated zucchini and chopped pecans gently into the batter until evenly distributed.
- Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top.
- Bake: Bake on the center rack for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 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
Find it online: https://recipeswithria.com/pecan-bundt-zucchini-bread-recipe/
