Pecan Zucchini Bread Recipe

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"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped pecans

Nutritional Facts

1 each: 163 calories, 7g fat (1g saturated fat), 22mg cholesterol, 125mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein


  1. In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts.
  2. Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Pecan Zucchini Bread in Quick Cooking May/June 2003

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Reviewed May. 16, 2016

"Family and friends love it as much I do. This recipe is a keeper for sure"

Reviewed Aug. 23, 2015

"I have to say, this bread is a winner, followed the recipe,love it."

Reviewed May. 23, 2015

"Even the husband that doesn't like zucchini liked this!"

Reviewed May. 1, 2015

"Very good - church bake sale favorite. I added about 2/3 cup of mini chocolate chips too."

Reviewed Nov. 13, 2014

"Sour cream makes EVERYTHING taste better!! This is good and moist. I added orange juice glaze on the top. I also overlapped greased foil in the pans and poured the batter on top. It baked fine and then it was so much easier to remove!"

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