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Cozy Classic Zucchini Bread Recipe with Easy Crunchy Pecan Topping

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A moist and warmly spiced zucchini bread topped with a crunchy caramelized pecan crust, perfect for cozy occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (Ceylon cinnamon if you prefer milder)
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar (or half granulated and half brown sugar)
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 2 medium) zucchini, shredded and drained well
  • ½ cup (60g) chopped pecans (toasted lightly)
  • ¼ cup (50g) packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate bowl, beat eggs with sugar until well mixed. Add oil (or melted butter) and vanilla extract, stirring until combined.
  5. Fold shredded zucchini into the wet mixture until evenly dispersed.
  6. Pour wet ingredients into dry ingredients and stir gently until just combined; batter should be thick but moist.
  7. In a small bowl, mix chopped pecans, brown sugar, melted butter, cinnamon, and a pinch of salt for the topping.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Sprinkle pecan topping evenly over the batter, pressing lightly to adhere.
  10. Bake for 55-65 minutes. Check with a toothpick after 55 minutes; it should come out mostly clean with a few moist crumbs.
  11. Remove from oven and cool in pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Drain shredded zucchini thoroughly to avoid soggy bread. Toast pecans before chopping for extra flavor. Cover topping loosely with foil if browning too fast. Use parchment paper for easy loaf removal. For gluten-free, use almond flour with a binder like flaxseed meal. Vegan option replaces eggs with flax eggs and butter with coconut oil.

Nutrition

Keywords: zucchini bread, pecan topping, easy bread recipe, cozy bread, moist zucchini bread, gluten-free option, vegan adaptation, quick bread

Find it online: https://pokirecipes.com/cozy-classic-zucchini-bread-recipe-with-easy-crunchy-pecan-topping/