Ingredients
For the Zucchini Bread
- 2 sticks (1 cup) melted unsalted butter
- 1 ¾ cups organic cane sugar
- 4 large eggs
- ¼ cup full-fat Greek yogurt
- ¼ cup avocado oil
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon Diamond Crystal kosher salt
- 3 ½ cups grated fresh zucchini
- 4 cups all-purpose flour
- 1 ½ cups chopped pecans
For the Topping (Optional)
- ¼ cup packed light brown sugar
- ¼ cup roughly chopped pecans
Make the Batter
First, get your oven preheating to 350F. Grease two 9×5 loaf pans.
In a large bowl, whisk the melted butter and cane sugar together until they’re completely mixed.
Whisk in the eggs, one at a time.
Pour in the avocado oil and Greek yogurt and whisk until combined. Then, whisk in the baking soda, baking powder, cinnamon, nutmeg, ginger, and kosher salt.
Add in the shredded zucchini and whisk until it’s incorporated.
Switch to a spatula and whisk in the flour until it’s just combined, then fold in the chopped pecans.
Assemble and Bake the Bread
Divide the batter evenly between your two prepared loaf pans.
If you’re adding the topping, just mix the light brown sugar and chopped pecans together in a small bowl and sprinkle it over the top of the batter in both pans.
Bake for ~50-55 minutes. The bread is done when it’s browned on top and a toothpick stuck in the center comes out clean.
Let the loaves cool in the pans for about 20 minutes before you turn them out onto a rack to cool the rest of the way.
Homemade Zucchini Bread
Ingredients
For the Zucchini Bread
- 2 sticks melted unsalted butter 1 cup
- 1 ¾ cups organic cane sugar
- 4 large eggs
- ¼ cup full-fat Greek yogurt
- ¼ cup avocado oil
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon Diamond Crystal kosher salt
- 3 ½ cups grated fresh zucchini
- 4 cups all-purpose flour
- 1 ½ cups chopped pecans
For the Topping (Optional)
- ¼ cup packed light brown sugar
- ¼ cup roughly chopped pecans
Instructions
- Preheat oven to 350F and grease two 9×5 loaf pans.
- Whisk melted butter and cane sugar in large bowl until combined.
- Whisk in eggs one at a time.
- Add avocado oil and Greek yogurt, whisk until combined.
- Whisk in baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix in shredded zucchini.
- Fold in flour until just combined, then fold in pecans.
- Divide batter between prepared pans.
- Mix brown sugar and chopped pecans, sprinkle over batter.
- Bake 50-55 minutes until browned and toothpick comes out clean.
- Cool in pans 20 minutes, then remove and cool completely on rack.
Notes
