Best Ever Pecan Praline Zucchini Bread Recipes

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PECAN ZUCCHINI BREAD



Pecan Zucchini Bread image

"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 12

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

BEST EVER PECAN PRALINE ZUCCHINI BREAD



Best Ever Pecan Praline Zucchini Bread image

If you're looking for a Zucchini Bread recipe that everyone will go CRAZY over, you NEED to give this Pecan Praline Zucchini Bread a try! It's perfect for dessert, brunch, or a kid-friendly snack.

Provided by Snug and Cozy Life

Categories     Quick Bread

Number Of Ingredients 13

1 cup vegetable oil
3 eggs
1 ¼ cups granulated white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon salt
2 cups grated fresh zucchini (wet - do not dry it out first)
1 ½ cups of chopped pecan pieces (measure pecans before chopping)
1 cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup butter (melted)

Steps:

  • Start by preheating the oven to 350 degrees Fahrenheit.
  • Next, coat two loaf pans (I used 4 ½" x 8 ½" pans) really well with the cooking spray of your choice.
  • In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
  • Next, in a separate bowl, whisk together the flour, baking soda, baking powder, and salt until everything is well combined.
  • Now, gradually add the dry ingredients into the wet mixture and mix until well combined. (The batter will be thick.)
  • Next, add the shredded zucchini to the batter and mix again until everything is completely mixed together.
  • In a separate, medium-sized bowl, mix together the pecans, brown sugar, flour, and butter until well combined and a "crumble" forms.
  • First, fill half of each loaf pan with batter and top each pan with ½ cup of the Pecan Praline Topping.
  • Next, divide the remaining batter between the two pans and divide the remaining praline mixture over the tops of each loaf.
  • Bake for about 45-50 minutes, or until a cake tester or knife inserted into the center comes out clean.
  • Allow the bread to cool completely on a wire rack prior to serving.

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