Zucchini Bread with Orange & Pecan
This classic quick bread gets an extra lift from a touch of orange zest and toasted pecans.
Ingredients
- 160 grams brown sugar, light or dark
- 100 grams neutral oil (such as vegetable, canola, or avocado)
- 2 eggs
- ¼ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 210 grams all-purpose flour
- 275 grams shredded zucchini (about 1 large)
- 30 grams zucchini liquid (reserved from shredded zucchini)
- 80 grams toasted, chopped pecans (optional)
- 2 tbsp brown sugar, for the top
- zest of one orange
Instructions
- Preheat oven to 350℉. Lightly grease an 8.5"x4.5" loaf pan.
- Shred the zucchini on a box grater, and squeeze out the liquid into a separate bowl.
- Whisk the dry ingredients together in a bowl: flour, baking powder, baking soda, salt, and spices.
- In another medium-sized bowl, whisk together the brown sugar, zucchini liquid, oil, eggs, and orange zest until smooth. Add the dry ingredients to the wet and stir to incorporate.
- Add the zucchini and pecans and stir to combine.
- Pour into prepared pan and sprinkle the top with brown sugar. Bake at 350℉ in the center of the oven for 50 minutes, turning halfway through. The bread should be set and golden so that a toothpick tester comes out clean from the center.
- Cool slightly before removing from the pan. Allow to cool completely before slicing.
Chef Tips!
Substitute zucchini liquid with water, apple cider or juice if needed.