This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests.
Prep Time: 15minutes
Cook Time: 1hour
2sticks melted unsalted butter
1 ½teaspoonsbaking soda
3 ½cupsgrated fresh zucchini
Preheat the oven to 350°.
In a large bowl whisk together the butter and sugar until completely mixed.
Next, add in 1 egg at a time until whisked in.
Pour in the oil, and milk until combined and mix them in.
Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
Add in the shredded zucchini and whisk until it is combined.
Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray.
This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Chef Notes:Make-Ahead: You can make this zucchini bread up to 1 day ahead of time.How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.Swap out the pecans with walnuts or almonds.You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.