Pecan 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
Scale
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
Find it online: https://cookwithyana.com/pecan-zucchini-bundt-bread-recipe/
