Best Pecan Zucchini Bread Recipes

PECAN ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

KELLY'S CHOCOLATE CHIP AND PECAN ZUCCHINI BREAD

Steps:

• In large bowl, beat eggs til foamy.
• Beat in next 4 ingredients.
• Beat in zucchini.
• In another bowl, combine dry ingredients, add to wet mixture.
• Mix well.(*Except nuts and chips.)
• Then stir in nuts and chips.
• Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
• Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.

ZUCCHINI-PECAN-DATE QUICK BREAD WITH LEMON GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE ZUCCHINI PECAN BREAD

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
• In another bowl, beat eggs and add oil, sugars and vanilla.
• Pour over dry ingredients and mix well.
• Stir in zucchini, apples and pecans (batter will be stiff).
• Spoon into three greased 8x4x2" loaf pans.
• Bake at 350° for 50 to 55 minutes or until tests done.
• Cool in pan for ten minutes before removing to a wire rack to cool completely.

ZUCCHINI APPLE PECAN BREAD

Steps:

• 1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
• 2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
• 3. In another bowl combine 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
• 4. In a small bowl toss the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts. *I only added about 1/2 cup of nuts. I used pecans but you can use any nut you like and add as much as you like.*
• 5. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

APPLE ZUCCHINI PECAN BREAD RECIPE - FOOD.COM

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
• In another bowl, beat eggs and add oil, sugars and vanilla.
• Pour over dry ingredients and mix well.
• Stir in zucchini, apples and pecans (batter will be stiff).
• Spoon into three greased 8x4x2" loaf pans.
• Bake at 350° for 50 to 55 minutes or until tests done.
• Cool in pan for ten minutes before removing to a wire rack to cool completely.

CHRISTMAS CHOCOLATE PECAN ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 325.
• 2. Beat your sugar, eggs, and oil for 3 minutes.
• 3. Add the rest of the wet ingredients. Beat for additional minute.
• 4. Slowly add, while beating, the rest of the dry ingredients, save the chocolate chunks, nuts, and M&Ms.
• 5. Fold in chocolate chunks and candied pecans.
• 6. Spray two loaf pans with olive oil non stick spray and lightly dust with cocoa powder.
• 7. Pour half batter in each pan.
• 8. Sprinkle chopped pecans and M&Ms atop of poured batter. Do not stir.
• 9. Bake for 40 minutes. I check the center of mine with a piece of uncooked spaghetti until come out clean.

ZUCCHINI-PECAN FLAX SEED BREAD

Steps:

• Preheat oven to 350°.
• Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
• Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
• Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
• Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.