Description

A Southern-inspired zucchini bread with a moist crumb and a sweet, crunchy pecan praline topping. The natural sweetness of zucchini blends seamlessly with a rich, toffee-like topping for a dessert-style loaf.

Ingredients

1 cup vegetable oil
3 large eggs
1 ½ cups granulated white sugar
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 cups fresh zucchini (grated)
1 ½ cups chopped pecans
½ cup brown sugar
¼ cup all-purpose flour

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Instructions

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
In a large bowl, mix vegetable oil, eggs, sugar, and vanilla until combined.
Add flour, baking soda, baking powder, and salt; stir until just incorporated.
Fold in grated zucchini.
Divide batter between prepared loaf pans.
In a small bowl, combine pecans, brown sugar, and ¼ cup flour. Mix until crumbly.
Sprinkle topping evenly over batter.
Bake 45-50 minutes until a toothpick inserted in center comes out clean.
Let cool in pans 10 minutes before transferring to a wire rack.

Notes

Use room temperature eggs for better aeration.
Mini zucchinis yield finer texture.
Do not drain zucchini to maintain moisture balance.
Substitute coconut sugar for 10% less sweetness in praline topping.
Topping adheres best if applied before baking.
Freezes well for up to 3 months.

Prep Time: 20
Cook Time: 45
Category: Bread recipes
Method: Baking
Cuisine: Southern American