I’m loving this new quick bread recipe. Zucchini Nut Bread uses fresh zucchini, chopped pecans, and less sugar – making this a lighter version of the seasonal zucchini recipe. Unbelievably moist and delish!
When my gardening friend with an unbelievable green thumb called and asked if I would please take some of her zucchini off of her hands, I said YES. Of course! So when she dropped off about 50 pounds (or so..) of her gigantic zucchini, I started making aaaall the zucchini recipes. Chocolate Zucchini Muffins, Honey Cinnamon Zucchini Bread, Italian Turkey Zucchini Meatballs, and so on.
I hate letting garden produce go to waste and I STILL had zucchini after making the above recipes. So I put on my thinking cap and created another bread recipe. THIS one.
This recipe comes complete with so much yum.
- plenty of zucchini
- a big handful of chopped pecans
- some applesauce for added moisture
- less brown sugar to lighten it up
- some pure maple syrup for added flavor
If you have the itch to create your OWN recipe, you can totally do it. Start with a solid recipe and adapt to your liking. Remember to include 1) fats, 2) moisture, 3) flour to bind, 4) a leavening agent, 5) spices, and then play with the amounts until you get it just right. I based this recipe on my other zucchini bread/muffin recipes.
Recipes that use two bowls and a little elbow grease are right up my alley.
- Mix up the wet ingredients.
- Combine the dry ingredients.
- Add the dry to the wet.
- Mix until JUST combined.
- Pour into pans and bake.
When creaming butter, you need to use a mixer. But when the recipe calls for oils instead, two bowls is all you need.
This recipe is lighter, using less sugar and fats. But it has JUST enough to be super moist and delicious. I served it to my recent coffee group, and they all loved it.
Win/Win when your family and friends love a lightened up recipe.
Just remember that recipes with less sugar, fat, and salt usually means shorter shelf life. So after a couple of days, you should freeze the leftover bread. I suggest freezing two loafs and keeping one out. Unless you eat one loaf the first day!
Enjoy zucchini season!
Make this bread next: Almond Blueberry Lemon Bread
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I'm loving this new quick bread recipe. Zucchini Nut Bread uses fresh zucchini, chopped pecans, and less sugar - making this a lighter version of the seasonal zucchini recipe. Unbelievably moist and delish!
- 3 large eggs
- 1 cup canola oil
- 1/2 cup applesauce
- 1 cup buttermilk
- 1 Tablespoon vanilla
- 1/4 cup pure maple syrup
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini - leave skins on
- 1 cup chopped pecans
Preheat oven to 350 degrees. Prepare three loaf pans with baking spray.
In a large mixing bowl, combine the wet ingredients - the eggs, canola oil, applesauce, buttermilk, vanilla, and pure maple syrup.
In another mixing bowl, combine the dry ingredients - the flour, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
Pour the dry into the wet ingredients, and mix until just combined.
Add the shredded zucchini and the chopped pecans, and mix again.
Pour mixture into three loaf pans. Bake for approximately 40 - 45 minutes, or until center is cooked through. Test with a toothpick to make sure it's done.
Remove loafs to cooling racks. Store in airtight container.
This bread freezes well up to three months. It stays fresh on countertop (in airtight container) for a few days.
Zucchini Nut Bread makes a great gift!