This zucchini pecan bread is so easy to make, and perfect pretty much any time of the day. It’s a fantastic way to use abundant zucchinis that are around at this time of year, plus it’s super delicious! I’ve been loving it for breakfast and work snacks!
- 2 medium zucchini
- 2 cups self-raising flour
- 2/3 cup brown sugar
- 1 cup coconut oil
- 1tsp cinnamon
- 1tsp vanilla essence
- 3 eggs
- 1/2 cup sultanas
- 1/2 cup pecans
- Preheat oven to 180C and line a loaf tin with baking paper, leaving some to overhang each end
- Grate the zucchinis and squeeze out some of the liquid
- In a large bowl combine the zucchini, flour, sugar, oil, cinnamon and vanilla essence and mix together
- Lightly whisk the eggs and fold through the mixture
- Add the sultanas and roughly chopped pecans and fold through
- Spoon into the loaf tin and smooth, then bake for 45-50 minutes, until a skewer comes out clean. Leave to cool in the pan for 5 minutes, then turn onto a wire rack to cool completely
This zucchini pecan bread is seriously tasty! I had it for breakfast for a few days, topped with butter or even natural yogurt and honey. It was also perfect to take to work for a mid-morning snack and is great both fresh and toasted.
People who grow their own zucchinis will be well aware how easy it is to run out of new ways to cook them over summer, so this bread is an excellent option! My mum’s zucchini plants were prolific this year, so this was a very popular way for me to use them!
The addition of the pecans add some excellent crunch (always my favourite!) and the sultanas are deliciously sweet. If you wanted to make this vegan friendly then swap out the eggs for applesauce and you’ll have a winner on your hands. Delicious! It makes an excellent alternative to banana bread as well!