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.

Best Pecan Zucchini Bread: #1 Recipe with Caramel Glaze

Description

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.

Ingredients

For the Pecan Zucchini Bread:

3 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp salt

2 tsp ground cinnamon

3 large eggs

1 cup vegetable oil

1 ½ cups granulated sugar

¾ cup light brown sugar, packed

1 tbsp vanilla extract

2 cups grated zucchini, do not squeeze

1 cup chopped pecans, toasted

For the Caramel-Pecan Glaze:

½ cup unsalted butter (1 stick)

1 cup packed light brown sugar

¼ cup heavy cream

1 tsp vanilla extract

1 cup whole or coarsely chopped pecans

Instructions

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.
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.

Notes

Don’t Squeeze the Zucchini! The moisture from the zucchini is the secret to a perfectly tender bread.

Toast Your Pecans: This simple 5-minute step adds incredible depth of flavor and crunch. Don’t skip it!

Grease Your Pan Well: To ensure the bundt cake releases cleanly, be sure to grease and flour every single crevice of the pan.

Substitutions: Walnuts work beautifully in place of pecans. For a gluten-free version, use a high-quality 1:1 gluten-free baking flour.

Storage: Store the bread in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 505 kcal
Sugar: 41 g
Sodium: 315 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2.5 g
Protein: 6 g
Cholesterol: 55 mg

Keywords: pecan zucchini bread, zucchini bread with caramel glaze, bundt pan zucchini bread, moist zucchini bread, summer baking, zucchini dessert