Spiced Zucchini Pecan Bread

Moist, sliceable make-ahead breakfast loaf packed with freshly shredded zucchini, toasted pecans, and warm spices.

• Prep: 10 min
• Cook: 45 min
• Total: 55 min
• Servings: 7
• Cuisine: American
• Difficulty: Easy
• Cost: $1.09/serving

Dietary

• Vegetarian
• Pescatarian
• Dairy-Free
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• bake
• comfort food
• healthy
• sweet
• crowd-pleaser
• budget-friendly

Ingredients

• 2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 eggs (large)
• 0.5 cup light brown sugar (packed)
• 0.33 cup canola oil
• 0.25 cup unsweetened applesauce
• 2 zucchinis (grated, squeezed dry)
• 0.5 cup pecans (chopped)

Instructions

1. Preheat oven to 350 degrees F and grease an 8.5x4.5-inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, whisk 2 eggs, 1/2 cup packed light brown sugar, 1/3 cup canola oil, and 1/4 cup unsweetened applesauce until well combined.
4. Fold 2 grated and squeezed zucchini and the dry flour mixture into the wet ingredients until just combined, then fold in 1/2 cup chopped pecans.
5. Pour batter into the prepared loaf pan and bake for 45 minutes until a toothpick inserted into the center comes out clean.
6. Cool in pan for 10 minutes, transfer to a wire rack to cool completely, then slice into 7 thick slices.

Notes

Bake on Sunday, wrap slices tightly, and grab directly from the counter all week long.

Nutrition (per serving)

• Calories: 351
• Protein: 6.6 g
• Carbohydrates: 44 g
• Fat: 17.3 g
• Fiber: 2.9 g
• Sodium: 369 mg
• Saturated Fat: 2.3 g
• Sugar: 16.2 g
• Cholesterol: 48 mg