Classic Cinnamon Zucchini Bread with Pecans
A moist, tender quick bread that transforms fresh zucchini into a sweet, spiced loaf studded with crunchy pecans. The combination of applesauce and oil creates an incredibly tender crumb, while warm cinnamon adds cozy flavor. This recipe is flexible with zucchini amounts, making it perfect for using up garden bounty. The bread freezes beautifully and makes wonderful breakfast, snack, or dessert. Great for potlucks, bake sales, or gifting to neighbors.
Ingredients
- butter, for preparing pans
- flour, for preparing pans
- 3 cups all-purpose flouralmond flour1:1gluten-freegluten-free
note: may be denser
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 teaspoons ground cinnamon
- 3 ½ cups zucchini, grated
- 3 eggs
- ½ cup applesauce
- ½ cup vegetable oil
- 2 ¼ cups granulated sugar
- 4 teaspoons vanilla extract
- 1 cup pecans, chopped
Instructions
- 1
Preheat oven to 350 degrees F and generously butter and lightly flour two 8x4 inch loaf pans
- 2
Sift together flour, salt, baking soda, baking powder and cinnamon in a medium bowl and stir gently to combine
- 3
Shred zucchini, lightly packing it down as you measure
- 4
Beat eggs, applesauce, oil, sugar and vanilla extract in stand mixer bowl until very well mixed
- 5
Slowly add dry ingredients about one-third at a time, mixing as you go, then beat well to fully combine
- 6
Stir in shredded zucchini and nuts with rubber scraper or wooden spoon and mix well
- 7
Pour half of batter into each prepared pan
- 8
Bake for 45 to 60 minutes or until toothpick inserted into center comes out clean
- 9
Remove from pans and cool on wire racks
Tips
Zucchini amount is flexible - use anywhere from 2 to 4 cups depending on what you have available.
Pack the shredded zucchini lightly when measuring for consistent moisture levels.
Baking time varies with zucchini amount - more zucchini means longer baking time.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week.
Can be made 1-2 days ahead. Wrap tightly when completely cool.
Serve at room temperature, optionally warmed. Great plain or with butter.
Common Mistakes
Don't overmix after adding flour to avoid tough bread.
Ensure zucchini is well-drained to prevent soggy texture.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this zucchini bread?
Yes, wrap cooled loaves tightly in plastic wrap then foil. Freeze up to 3 months. Thaw at room temperature.
What if I don't have enough zucchini?
You can use as little as 2 cups. The bread will be less moist but still delicious. Adjust baking time slightly.
How do I know when it's done baking?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs. Time varies with zucchini amount.