Zucchini Bread
Moist, cinnamon-spiced zucchini bread studded with pecans, baked as two classic loaves and sliced for snacks. Batch yield: 2 loaves, each cut into 8 slices; 16 slices total. One serving: 1 slice, approximately 100–105 g after baking and complete cooling. Allow approximately 3 hours 45 minutes overall: 20 minutes for butter softening, 25 minutes of active preparation including slicing, 60 minutes in the oven and 120 minutes cooling. prep_minutes includes all non-oven time, including softening and complete cooling. Preheating overlaps preparation and is not added separately. Both tins bake together, so oven time is counted once. Baking can take 55–65 minutes, and cooling may take longer in a warm kitchen. No chilling or frosting is required. Appliances: Oven. Equipment: Two 23 × 13 × 7 cm (9 × 5 × 3 inch) loaf tins; Digital kitchen scales; Measuring jug or graduated measure for vanilla; Two large mixing bowls; Hand whisk; Flexible spatula; Box grater; Chopping board; Kitchen knife; Thin knife for loosening the loaves; Skewer; Wire cooling rack; Serrated bread knife. Allergens: Contains wheat flour, eggs, butter and pecans. Check packaged ingredients for additional allergens and cross-contact statements. Nutrition is estimated per slice using the listed quantities; calories are rounded from protein, carbohydrate and fat using 4/4/9 kcal per gram. Storage: Cool completely before wrapping or sealing. Keep airtight at a cool room temperature, ideally no warmer than 20°C / 68°F, for up to 2 days, or refrigerate for up to 5 days. In warm or humid conditions, refrigerate once cool. Freeze well-wrapped individual slices in a freezer-safe container for up to 3 months. Thaw wrapped slices overnight in the refrigerator or for 1–2 hours at room temperature.
165 min
Prep
60 min
Cook
16
Serves
340
Calories
Macros · per serving
5g protein
50g carbs
14g fat
Ingredients
For 16 servings
- 10 g Unsalted butter, for greasing the tins
- 10 g Plain all-purpose flour, for dusting the tins
- 375 g Plain all-purpose flour, for the batter
- 6 g Fine salt
- 5 g Baking soda
- 4 g Baking powder
- 10 g Ground cinnamon
- 350 g Zucchini, weighed after trimming
- 3 whole eggs Large eggs, approximately 150 g without shells
- 120 g Unsweetened applesauce
- 110 g Vegetable oil
- 450 g Granulated sugar
- 19 ml Vanilla extract
- 110 g Pecan halves
Instructions
- 1
Cut the butter into small pieces and leave at room temperature for about 20 minutes, until soft enough to spread. This is for preparing the tins; it does not need melting.
- 2
Preheat the oven to 180°C / 350°F conventional, or 160°C / 320°F fan. Position a shelf in the centre with room for two 23 × 13 × 7 cm (9 × 5 × 3 inch) loaf tins side by side. Grease both tins with the softened butter, including the corners. Divide the 10 g dusting flour between them and tilt to coat the bases and sides thinly.
- 3
Coarsely grate the zucchini, leaving the skin on. Keep its natural moisture rather than squeezing it dry. Roughly chop the pecans.
- 4
In a large bowl, whisk together the 375 g flour, salt, baking soda, baking powder and cinnamon until evenly combined.
- 5
In a second large bowl, whisk the eggs and sugar until thoroughly blended, about 1 minute. Whisk in the applesauce, oil and vanilla until smooth, then stir in the grated zucchini.
- 6
Add the dry mixture to the wet mixture. Fold with a spatula just until no dry flour remains, then fold in the pecans. The batter should be thick but spoonable; do not beat it smooth.
- 7
Divide the batter equally between the prepared tins, approximately 905 g per tin, excluding the tin coatings. Smooth the tops. Bake both loaves together for about 60 minutes, checking from 55 minutes; they may need up to 65 minutes. They are ready when the tops are well browned and spring back gently, and a skewer inserted into the centre comes out without wet batter, though a few moist crumbs are fine.
- 8
Set the tins on a cooling rack for 10 minutes. Carefully loosen the edges with a thin knife, turn out the loaves and place them upright on the rack. Cool for approximately 110 minutes more, until completely cool through the centre. Allow longer if they still feel warm; cutting warm bread can make the crumb seem gummy.
- 9
For a portion-weight check, weigh both fully cooled loaves together and divide that weight by 16. Expect approximately 1.60–1.68 kg of finished bread, or about 100–105 g per slice, depending on moisture loss. Cut each loaf into 8 equal slices, making 16 servings.
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