Best Pecan Zucchini Bread: #1 Recipe with Caramel Glaze

Jump to Recipe

This incredibly moist pecan zucchini bread, baked to perfection in a beautiful bundt pan and smothered in a rich caramel-pecan glaze, is the ultimate way to enjoy summer’s zucchini harvest.

A moist slice of pecan zucchini bread on a white plate, with a thick caramel-pecan glaze dripping down the side and visible flecks of zucchini in the crumb. — Each slice has the perfect moist crumb with a decadent, crunchy caramel-pecan topping!

If you’re swimming in garden zucchini and craving something truly special, you’ve come to the right place. This isn’t just another loaf; we’re making a show-stopping pecan zucchini bread in a gorgeous bundt pan. It’s unbelievably moist, packed with warm cinnamon spice, and then taken completely over the top with a homemade caramel glaze studded with crunchy pecans. Let’s get baking!

Jump to Section

Sections

Key Takeaways

So Easy to Make: Simple ingredients and straightforward steps make this recipe an absolute breeze, even for beginner bakers.
Perfectly Moist & Spiced: You get a wonderfully tender crumb with warm cinnamon notes, all enrobed in a decadent caramel-pecan glaze.
A True Showstopper: Using an elegant bundt pan and adding that glossy glaze elevates this humble bread into a centerpiece-worthy dessert.
Love simple cakes? You have to try my 3-Ingredient Pumpkin Spice Cake next!

Why You’ll Love This Pecan Zucchini Bread

That Tender, Moist Crumb: Seriously, it’s so rich and tender, you’ll never believe it’s packed with veggies. It stays moist for days!
The Decadent Glaze: That warm, gooey caramel-pecan glaze is pure bliss. It adds sweetness, crunch, and a truly professional-looking finish.
The ‘Wow’ Factor: Serving a glazed bundt cake just feels a little extra special, doesn’t it? It looks so impressive but is secretly so simple.
Wholesome & Hearty: Zucchini adds incredible moisture and a bit of fiber, making this a treat you can feel good about enjoying.
Perfect for Any Occasion: It’s just as welcome at a potluck as it is with your morning coffee, just like my favorite Peach Bars with Fresh Peaches.

A Summer Tradition, Reimagined

Zucchini bread always takes me right back to my grandmother’s kitchen. For years, I made her classic loaf recipe. But one summer, with a mountain of zucchini from the garden, I decided to try something different. While I absolutely love making a savory Easy Baked Zucchini as a side dish, I wanted to give my classic sweet bread a glow-up with a bundt pan and a truly unforgettable topping. The result was this masterpiece—a gorgeous, golden ring of the most perfect pecan zucchini bread, made even better with a caramel glaze.

Ingredients for Pecan Zucchini Bread

Amount	Ingredient	Notes
For the Pecan Zucchini Bread
3 cups	All-Purpose Flour	A 1:1 gluten-free baking blend works well for a GF version
1 tsp	Baking Soda
½ tsp	Baking Powder
1 tsp	Salt
2 tsp	Ground Cinnamon
3	Large Eggs
1 cup	Vegetable Oil	Canola or melted coconut oil can be substituted
1 ½ cups	Granulated Sugar
¾ cup	Light Brown Sugar	Packed
1 tbsp	Vanilla Extract
2 cups	Grated Zucchini	Do not squeeze the moisture out
1 cup	Chopped Pecans	Toasted
For the Caramel-Pecan Glaze
½ cup	Unsalted Butter	1 stick
1 cup	Light Brown Sugar	Packed
¼ cup	Heavy Cream	Milk can be used, but the glaze will be less rich
1 tsp	Vanilla Extract
1 cup	Whole or Coarsely Chopped Pecans

Equipment Needed

10- or 12-cup Bundt Pan: This is the star of the show for getting that beautiful, elegant shape! Make sure it’s a nonstick one if you have it.
Box Grater: For shredding the zucchini. If you want to make quick work of it, the shredding disk on a food processor is a fantastic shortcut.
Large and Medium Mixing Bowls: You’ll need one for the dry ingredients and a larger one for mixing the final batter.
Whisk: For combining the wet ingredients smoothly.
Rubber Spatula: Essential for gently folding the batter and scraping every last delicious bit from the bowl.
Small or Medium Saucepan: This is for making that incredible caramel-pecan glaze on the stovetop.
Wire Cooling Rack: A must-have for letting the bread cool properly without getting soggy on the bottom.

How to Make Pecan Zucchini Bread Step-by-Step

A hand grating a fresh green zucchini on a box grater to make moist zucchini bread.

Prep Your Station: Preheat your oven to 350°F (175°C). Generously grease and flour your bundt pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Toast the Pecans: Spread the 1 cup of chopped pecans for the bread on a baking sheet and toast for 5–7 minutes until fragrant. Set aside.
Mix the Wet Ingredients: In a large bowl, whisk the eggs, oil, granulated sugar, brown sugar, and 1 tbsp vanilla until smooth.
Combine It All: Gently fold the dry ingredients into the wet ingredients until just combined. The batter will be thick, similar to my Banana Oatmeal Cottage Cheese Bread.
Fold in the Good Stuff: Gently fold in the grated zucchini and the toasted chopped pecans.
Pour and Bake: Pour the batter into your prepared bundt pan. Bake for 60–70 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Bread: Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully invert the pan onto the wire rack to release the bread. Let it cool completely. This is important so the glaze doesn’t melt right off!
Make the Glaze: While the bread cools, make the glaze. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar until it’s fully incorporated. Bring the mixture to a gentle boil, stirring constantly for 1 minute.
Finish the Glaze: Remove the pan from the heat and carefully stir in the heavy cream and 1 tsp of vanilla. It will bubble up! Stir until smooth, then fold in the 1 cup of whole or coarsely chopped pecans. Let the glaze cool for 5-10 minutes to thicken slightly.
Glaze and Serve: Place the completely cooled cake on a serving platter. Slowly pour the warm caramel-pecan glaze over the top, letting it drip luxuriously down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving.

Expert Tips for the Best Results

Don’t Squeeze the Zucchini! Please, whatever you do, don’t squeeze the water out of your shredded zucchini. That moisture is the secret ingredient that makes this pecan zucchini bread unbelievably tender.
The Secret to a Clean Release: The trick to getting a bundt cake out perfectly is the grease-then-flour method. I use a pastry brush to cover every nook and cranny with softened butter or shortening, then dust it with flour. It works every time.
Toast Those Pecans: I know I mentioned it before, but it’s worth repeating. Taking 5 minutes to toast your pecans deepens their flavor and makes them extra crunchy. Don’t skip this step!
Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten and can make your bread tough. This rule is key for tender cakes, too, like my Pineapple Heaven Cake.

pecan-zucchini-bread-slice-with-glaze-final

What to Serve With Pecan Zucchini Bread

This bread is fantastic all on its own, but it’s even better with:

A simple pat of salted butter that melts right into a warm slice.
A generous schmear of cream cheese.
A drizzle of golden honey or maple syrup.
A scoop of vanilla bean ice cream for a decadent dessert.
A hot cup of coffee or a cold glass of milk.

Storing and Reheating Tips

Store your zucchini bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap the entire loaf (or individual slices) tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. Thaw it on the counter for a few hours before enjoying.

Nutrition Facts

(Servings: 16)

	Amount per serving
Calories	505
Total Fat	30g
Saturated Fat	8g
Cholesterol	55mg
Sodium	315mg
Total Carbohydrate	58g
Dietary Fiber	2.5g
Total Sugars	41g
Protein	6g

Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Pecan Zucchini Bread

Are pecans good in zucchini bread?

Absolutely! Pecans are fantastic in zucchini bread. Their buttery crunch provides a wonderful texture contrast to the soft, moist bread, and their nutty flavor is a perfect match for the warm cinnamon spice and rich caramel glaze.

Should you peel zucchini before making zucchini bread?

Nope, save yourself the time! The peel is super thin and melts right into this pecan zucchini bread as it bakes. It’s completely unnoticeable and even adds a little extra fiber and nutrients.

How do I keep my zucchini bread from sticking to the bundt pan?

The key is to be very thorough when preparing your pan. Use softened butter or shortening to grease every single nook, then dust it with a tablespoon of flour, tapping out any excess. This creates a nonstick barrier that helps your beautiful bread slide right out.

How long to wait before taking zucchini bread out of the pan?

Let it cool in the pan on a wire rack for 15 minutes. This is the sweet spot! It allows the bread to set up enough so it won’t fall apart, but it’s still warm enough to release easily from the pan.

Should you squeeze water out of zucchini for bread?

No, definitely not for this recipe! That liquid is what makes this pecan zucchini bread so incredibly moist and tender. Just grate it and toss it right into the batter.

Final Thoughts

I truly hope you and your family love this recipe as much as I do. It’s one of those comforting, reliable bakes that just feels like home. There’s nothing better than filling your kitchen with these cozy aromas and sharing a slice with someone you love.

I can’t wait to see your beautiful bundt cakes! If you make this recipe, please leave a comment and a rating below to let me know how it turned out for you. And if you’re on a baking kick, these decadent Chocolate Filled Rolled Crepes are another must-try!

Join our foodie family on Facebook & Pinterest and turn cooking into a celebration!

Happy Baking!