moist zucchini breadPin

Moist Zucchini Bread with Pecans

Welcome to the latest recipe for moist zucchini bread with pecans! This delicious bread is a perfect way to use up that extra zucchini from your garden or farmer’s market, and it’s a great way to enjoy a tasty, homemade treat.

You’ll love this recipe because it uses applesauce in place of some of the oil, which adds a nice touch of sweetness and moisture to the bread. This recipe also uses raw cane sugar for a natural sweetness that complements the pecans and zucchini perfectly. It is clearly not a keto recipe but I always have zucchini on hand so when I’m feeling for a treat, this bread comes in handy.

This recipe is perfect for those who love a good zucchini bread, but with a twist, and it’s a great way to enjoy a sweet treat while getting in some extra veggies. So, let’s get started on making this delicious moist zucchini bread with pecans!

Moist Zucchini Bread with Pecans

When selecting ingredients for this recipe, it’s important to choose high-quality ingredients for the best results. Here are some tips for selecting and preparing the ingredients:


Look for zucchini that are firm and have a bright green color. Avoid zucchini that are soft or have brown spots. To prepare the zucchini, wash it and then grate it using a box grater or food processor.


Look for pecans that are fresh and have a good flavor. You can use either whole pecans or chopped pecans for this recipe.


For this recipe, you will need unsweetened applesauce. Look for applesauce that is made with just apples and has no added sugar or other ingredients.

Raw cane sugar

This type of sugar is unrefined and has a natural molasses flavor that gives a nice taste to the bread.

Eggs and butter

These ingredients should be at room temperature before use, this will help them to blend better with the other ingredients.

Flour and baking powder

Check the expiration date of these ingredients and make sure they are still fresh. Sift the flour before measuring it to ensure that it’s light and fluffy.

By following these tips, you’ll be able to select and prepare the ingredients for this recipe with confidence, resulting in delicious and moist pecan zucchini bread.


  • 2 T. unsalted butter
  • 3 large eggs, room temperature
  • ½ c. vegetable oil
  • ½ c. applesauce, unsweetened
  • ¾ c. raw cane sugar*
  • 1 c. dark brown sugar, packed
  • 1½ t. real vanilla extract
  • 3 c. all-purpose flour
  • 2 t. ground cinnamon
  • ½ t. ground allspice
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t salt
  • 3 c. shredded zucchini
  • 1¼ c. pecans, roughly chopped and divided
  • *Can use regular white sugar instead of raw cane sugar
Moist Zucchini Bread with PecansPin

It is important to remember to drain the Zucchini properly as you may end up with a soggy mess if you are not careful. You will want to retain some of the moisture from the zucchini to keep the bread moist. the timing of the recipe will vary depending on how much moisture is in the bread so remember to check the progress of your bread often.


Don’t overmix the batter

Overmixing the batter can lead to a tough bread. Once the wet and dry ingredients are combined, mix just until the ingredients are well combined.

Be careful with the baking time

This bread can bake quickly, so be sure to check the bread frequently toward the end of the baking time to prevent overbaking. A toothpick inserted in the center should come out clean.

Let the bread cool

Let the bread cool in the pan for about 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.


Here are some suggestions for variations or substitutions:

Use different nuts: If you don’t have pecans, you can substitute them with other types of nuts such as walnuts or hazelnuts.

Add some spices: Add a teaspoon of cinnamon or nutmeg to the batter for a warm and cozy flavor

Use honey or maple syrup instead of raw cane sugar: This will give you a nice sweetness and a nice flavor

Add some chocolate chips: Stir 1/2 cup of chocolate chips into the batter before baking for a delicious chocolatey twist.

Substitute the flour: You can substitute the all-purpose flour for whole wheat flour or gluten-free flour for a different texture and taste.

Moist Zucchini Bread with PecansPin

Storing and Serving Your Moist Zucchini Bread

Moist zucchini bread is best served warm or at room temperature. You can slice the bread and serve it as is or with a pat of butter or cream cheese.

This bread also makes a great addition to a brunch or breakfast spread. You can also serve it as a dessert, topped with a scoop of vanilla ice cream or whipped cream.

The bread can be stored in an airtight container at room temperature for up to 3 days.

Can You Freeze Zucchini Bread?

Of course, you can! To keep it fresh for a longer period, you can store it in the refrigerator for up to 1 week or in the freezer for up to 3 months.

If you decide to freeze it, let the bread cool completely, then wrap it in plastic wrap, and place it in a freezer-safe container.

To thaw the bread, remove it from the freezer and let it sit at room temperature for about an hour before serving.

Enjoying your homemade zucchini bread with pecans is easy, whether you’re serving it for breakfast, brunch, or dessert, or storing it for later. With these tips, you’ll be able to enjoy your bread at its best every time.


Pecan Zucchini Bread

This Moist Pecan Zucchini Bread is a delicious way to serve up your fruits and veggies.
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 2 9-inch loaves
Author: Iva Ursano


  • 2 T. unsalted butter
  • 3 large eggs room temperature
  • ½ c. vegetable oil
  • ½ c. applesauce unsweetened
  • ¾ c. raw cane sugar*
  • 1 c. dark brown sugar packed
  • t. real vanilla extract
  • 3 c. all-purpose flour
  • 2 t. ground cinnamon
  • ½ t. ground allspice
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t salt
  • 3 c. shredded zucchini
  • c. pecans roughly chopped and divided
  • *Can use regular white sugar instead of raw cane sugar


  • Place top oven rack in the center position and pre-heat oven to 325°F. Generously grease two 9-inch loaf pans with butter and set aside.
  • In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended. 
  • Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.
  • Pour the dry ingredients into the wet, a little at a time, and mix to combine. Scrape the sides of the bowl with a spatula, as needed, to make sure the dry ingredients are thoroughly incorporated into the batter.
  • Add the shredded zucchini and one cup of pecans to the mixing bowl and fold into the batter.
  • Divide the batter between the prepared loaf pans and place it in the preheated oven for 15 minutes. Remove from oven and sprinkle the remaining pecans on top of each pan.
  • Return to the oven and bake for another 30 minutes before checking for doneness by inserting a toothpick into the center of each loaf. If necessary, continue baking until the toothpick comes out clean. (Depending on how much moisture is in the zucchini, it may take an hour or slightly longer for the loaves to finish baking).
  • Remove from oven and cool for several minutes. When cool enough to handle, transfer the loaves to a wire rack or cutting board. Slice and serve immediately or cover tightly with plastic wrap once cooled and store in the refrigerator until ready to serve. Enjoy!


The timing for this recipe can vary quite a bit depending on the amount of moisture in the zucchini. Some recipes recommend draining the excess moisture after shredding the zucchini for more consistent results. However, if moist, delicious bread is your goal, you definitely won’t want to do that. Instead, shred the zucchini with a box grater placed over a large, rimmed plate, as shown, to collect the excess moisture. Then, bake the bread at a fairly low temperature (see notes below) and check after 45 minutes to determine your final bake time.  

Nutrition for the Best Moist Zucchini Bread

  • Calories: 250kcal |
  • Carbohydrates: 31g 
  • Protein: 4g  
  • Fat: 12g 
  • Saturated fat: 1g 
  • Cholesterol: 32mg 
  • Sodium: 16mg 
  • Potassium: 177mg 
  • Fiber: 1g 
  • Sugar: 16g 
  • Vitamin A: 85IU 
  • Vitamin C: 3.5mg 
  • Calcium: 49mg 
  • Iron: 1.4mg

This moist zucchini bread recipe is a delicious and unique way to use up extra zucchini and enjoy a homemade treat. With the use of unsweetened applesauce and raw cane sugar, this bread has a natural sweetness that complements the pecans and zucchini perfectly.

The recipe is easy to follow and can be customized with different variations and substitutions to suit your taste. This bread is perfect for breakfast, brunch, or dessert, and it makes a great addition to any meal.

I hope you have enjoyed this recipe and that you will try it out for yourself. Share your results with me on IG and with other readers by leaving a comment below or by tagging me on social media. Don’t forget to check out other recipes for more delicious and easy-to-make dishes. Happy baking!

moist zucchini breadPinPin
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.