Want to make moist Zucchini Bread? Here is what you need to know. Our easy Zucchini bread recipe includes pecans giving it a little southern crunch.

Zucchini bread made from scratch is a real treat to the taste buds and quite the reward for home gardeners growing an abundance of zucchini.

Do you peel zucchini to make bread?

The short answer is no. Although you do not have to peel the zucchini first when making homemade zucchini bread, some folks prefer it without the peeling and that is not a deal breaker. Be sure to wash the zucchini prior to grating.

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Can I use large zucchini to make bread?

You can but, there is always a but, isn’t there. The larger the zucchini grow, the more tough the skin and the bigger and more tough the seeds. Smaller zucchini makes the best zucchini bread because it is more tender and will melt into the loaf much easier while baking.

How to grate Zucchini for making bread

Watch this brief video to learn the best way to shred fresh zucchini for bread making.

Can Zucchini bread be frozen?

Yes. This recipe makes two loaves of zucchini bread with about 12 slices per loaf. If you won’t be needing that much at one time, go ahead and freeze a loaf for later.

To freeze zucchini bread, wrap it tight in a couple layers of plastic wrap. You can use a strip of masking tape to write the date on before freezing. If you like, slice the bread and wrap individual slices or 2 to 3 slices together, wrapped tightly in a couple layers of plastic wrap. Thaw at room temperature on the counter for a couple of hours, heat and eat.

Ingredients for making Pecan Zucchini Bread

• Grated Zucchini
• Pecans
• Applesauce
• Large eggs
• Unsalted Butter
• Vegetable oil
• Granulated Sugar
• Dark Brown Sugar
• Vanilla extract
• All-Purpose Flour
• Ground Cinnamon
• Ground Allspice
• Baking soda
• Baking powder
• Salt

How To Make Zucchini Bread

The first thing to do is to prepare your loaf pans. Grease and flour or parchment paper, whichever you prefer or have on hand will work. We are making a quick bread, so it doesn’t have to rise but for best results we want our pan ready to go in the oven once the batter is ready.

Go ahead and preheat the oven to 325° and make sure the rake is in a middle position. If the rack is too low, the bottom may get too done.

Gather all of your ingredients before beginning and the mixing process will go quickly.

In a medium bowl, add these dry ingredients; flour, cinnamon, baking powder, baking soda and salt and set aside.

In a large bowl, beat together the eggs, oil, applesauce granulated and brown sugars and vanilla extract until blended. Do not beat too long, just until blended.

Now begin adding the dry ingredients into the wet ingredients just a little at a time, mixing while adding. Do not pour too much at one time as it will all go flying when you begin mixing. Scrap the sides of the bowl with your spatula all along the way to make sure you get all of the goodies into the mix.

Add the grated zucchini and one cup of nuts and fold into the mix using a spatula. Do not over-mix. Even though this is a quick bread and no rising is required, over-mixing can cause the bread to be dry.

Pour the batter into your prepared loaf pan and place in the the pre-heated oven for about 15 minutes. Remove from the oven and sprinkle the remaining pecans on top of each loaf then return to the oven and continue to bake for about another 30 minutes.

Check for doneness with the toothpick method. Insert a toothpick into the center of the bread and pull out, if it comes out clean, the bread is done. Depending on how much moisture is in the zucchini, it could possibly take an hour or so for the bread to finish baking.

Remove the pans from the oven and cool for about 10 to 12 minutes on a wire rack. The hot pan may brown the outside of the bread too much so turn the loaves out onto the cooling rack after about 10 to 12 minutes and allow to cool completely before slicing.

Store your zucchini bread on the counter for just a couple of days wrapped tight in plastic wrap or in an airtight container. If you will be keeping it more than a couple of days, for best results, store it in the refrigerator for up to about a week.

Printable recipe below

This is a delicious recipe to add to your recipe box for making zucchini bread. It will quickly become on of your family favorites. You can substitute the pecans for walnuts if you like, which also add a fun crunch. Because this bread can be made ahead and frozen, it makes a nice Christmas gift.

More Made from scratch Bread Recipes

Amish Sweet Cinnamon Bread, sour dough recipe

Easy Made From Scratch Banana Bread Recipe, no mixer needed

How To Make Cornbread Croutons, a scrumptious salad topping

Mom’s Southern Cornbread Recipe, great to use for Cornbread dressing

Apple Banana Oat Nut Muffins, a grab and go breakfast

Thank you for sharing!