Delicious 2 Loaf Zucchini Bread Recipe for Everyone
Enjoy two loaves of moist and tender zucchini bread, bursting with warm spices and toasted pecans. This easy-to-make recipe is perfect for any occasion and can be customized with your favorite add-ins.
Equipment
- 8x4x5 inch loaf pans
- mixing bowls
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- wire rack
- toothpick
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground ginger
- ¼ tsp ground allspice or ground clove
- ¼ tsp ground nutmeg
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 Tbsp pure vanilla extract
- 3 large eggs
- 3 cups shredded zucchini, blotted with paper towel
- 1 cup toasted pecans
Instructions
- Preheat your oven to 350°F and prepare two 8x4x5 inch loaf pans by spraying them with baking spray.
- In a large bowl, sift together the flour, cinnamon, baking soda, baking powder, salt, ginger, allspice, and nutmeg.
- In a separate bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Gradually add the dry ingredients to the creamed mixture, beating until just combined and the batter is fully moistened. Scrape down the sides of the bowl as needed.
- Gently fold in the shredded zucchini and toasted pecans by hand. Divide the batter evenly between the two prepared loaf pans.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves comes out with moist crumbs attached.
- Allow the loaves to cool in their pans for 30 minutes before inverting them onto a wire rack to cool completely.
Notes
- For added flavor, consider using pumpkin pie spice blend (1 Tbsp plus 1 tsp) instead of individual spices. Walnuts can be substituted for pecans, and chocolate chips or raisins can be added for extra sweetness. This bread stores well in an airtight container for up to 4 days at room temperature or in the refrigerator, and can be frozen for up to 2 months.
Notes
Zucchini peels can be removed before shredding if preferred. Spices can be substituted with 1 Tbsp plus 1 tsp ground cinnamon if using pumpkin pie spice. Walnuts may be substituted for pecans. Gluten-free flour can be used. Add-ins like chocolate chips or raisins can be stirred into the batter. Store in an airtight container at room temperature or in the refrigerator for up to 4 days. Loaves can be frozen for up to 2 months.