Combine fall flavors with zucchini to make the most interesting quick bread. The taste is out of this world and super moist!
Preheat oven to 350 degrees. Prepare two loaf pans with baking spray.
In a large mixing bowl, whip the egg, and add canola oil, buttermilk, vanilla, honey, and shredded zucchini. Mix well.
In a separate mixing bowl, mix together the dry ingredients - the flour, sugars, salt, baking powder, cinnamon, and pecans.
Pour the dry ingredients into the wet ingredients, and stir until just combined.
Pour batter into the loaf pans. Bake for 40-45 minutes, or longer, just until a toothpick inserted into the middle of the bread comes out clean.
Remove bread to cooling rack. Store in airtight container or freezer bags.
This bread freezes well up to three months.