Over the Top Zucchini Bread
Bursting with flavor and texture, "Over the Top Zucchini Bread" elevates the classic loaf to new heights with its unique blend of warm cinnamon, bright orange zest, and the satisfying crunch of chopped pecans. Perfectly moist thanks to freshly grated zucchini, this easy-to-make bread is a delicious way to use up summer squash while impressing family and friends. With a golden-brown pecan-studded crust and irresistible aroma, it’s an ideal treat for breakfast, snacking, or dessert. Ready in just over an hour and great served with coffee or tea, this recipe is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 2 cups Grated zucchini
- 0.5 cup Chopped pecans
- 0.25 cup Optional chopped pecans for topping
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line the bottom with parchment paper for easier removal.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In another large bowl, beat the eggs, granulated sugar, and light brown sugar until smooth and combined.
Whisk in the vegetable oil, vanilla extract, and orange zest until fully incorporated.
Gently fold the grated zucchini into the wet mix until evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped pecans to add crunch and flavor to the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the optional additional chopped pecans over the top for added texture and a decorative touch.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your 'Over the Top Zucchini Bread' with coffee, tea, or as a delightful dessert!
Nutrition Facts
Calories |
4206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 517.0 g | 188% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 316.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
