Pecan Zucchini Bundt Bread Recipe
Introduction
This Pecan Zucchini Bundt Bread is a delightful way to enjoy moist, flavorful bread packed with fresh zucchini and crunchy pecans. It’s perfect for breakfast or a snack, offering a balance of sweetness and texture in each bite.
Ingredients
- 2 cups grated zucchini
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 ½ cups sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mix the grated zucchini, chopped pecans, flour, and sugar until well combined to form the batter.
- Step 2: Pour the batter evenly into a greased bundt pan, smoothing the top.
- Step 3: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra moisture, you can add ½ cup of vegetable oil or melted butter to the batter.
- Swap pecans for walnuts or omit nuts for a nut-free version.
- Add a teaspoon of cinnamon or nutmeg for warm spice flavor.
Storage
Store the bundt bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or enjoy at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded zucchini that has been frozen?
Yes, but be sure to thaw and squeeze out excess moisture before mixing it into the batter to prevent a soggy bread.
Do I need to peel the zucchini?
No, the skin is thin and soft when baked and adds color and nutrients to the bread.
PrintPecan Zucchini Bundt Bread Recipe
This Pecan Zucchini Bundt Bread is a moist, nutty quick bread that perfectly blends the fresh flavor of zucchini with crunchy pecans. Sweetened with sugar and lightly spiced, this bundt bread is ideal as a breakfast treat or afternoon snack, showcasing a delicious way to incorporate vegetables into baked goods.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, recommended for flavor)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Additional Ingredients
- 3/4 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift or whisk together the flour, sugar, baking soda, salt, and cinnamon. This ensures even distribution of leavening and spices.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the oil and vanilla extract, mixing until combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing which can make the bread tough.
- Add Zucchini and Pecans: Fold in the grated zucchini and chopped pecans evenly throughout the batter.
- Pour Batter into Bundt Pan: Transfer the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bundt pan from the oven and let it cool on a wire rack for about 15 minutes. Then invert the bread onto the rack to cool completely before slicing.
Notes
- Be careful not to overmix the batter; this preserves the bread’s tenderness.
- To prevent sogginess, squeeze excess moisture from the grated zucchini before adding it to the batter.
- Optionally, add 1/2 cup of raisins or substitute walnuts for pecans for variation.
- This bread can be stored at room temperature for 2-3 days wrapped tightly or refrigerated for up to a week.
- For a richer flavor, consider adding a teaspoon of nutmeg or allspice.
Keywords: Pecan Bundt Bread, Zucchini Bread, Quick Bread, Nutty Bread, Moist Cake, Healthy Snack, Vegetable Bread
