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Pecan Zucchini Bread Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pecan Zucchini Bread

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jimshree1 User ID: 8668428 248306
Reviewed May. 16, 2016

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

Toni1954 User ID: 8154324 231628
Reviewed Aug. 23, 2015

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

jbilly User ID: 3445033 226797
Reviewed May. 23, 2015

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

jkjarrett13 User ID: 1258784 225710
Reviewed May. 1, 2015

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

gaylene2 User ID: 3368539 125502
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!"

daiseykat User ID: 5817670 123287
Reviewed Jan. 9, 2014

"I'm going to try this using applesauce instead of oil and half the salt."

Gemmy50 User ID: 6177031 54642
Reviewed Jul. 21, 2013

"Great recipe. I love pecans and had to try this since our zucchini is abundant this year. I had a ripe banana, so I threw that in too."

micheller6366 User ID: 6958939 128533
Reviewed Nov. 16, 2012

"The best I have ever had"

NurseBecky User ID: 6149764 205493
Reviewed Aug. 11, 2012

"Very moist and tasted great. Passed my husband test!"

ucharley User ID: 1764008 54669
Reviewed Sep. 15, 2009

"Ileft out the pecans,and it was great"

beagle5 User ID: 4353144 87116
Reviewed Aug. 30, 2009

"I always make my zucchini bread with walnuts but I'm going to try it with pecans for my next batch!!  "

IvyTB User ID: 1494286 47212
Reviewed Aug. 30, 2009

"I love this recipe, but replace the oil with cinnamon or regular applesauce. I love it:)"

MY REVIEW User ID: 970349 205492
Reviewed Jun. 29, 2008

"yummy bread... goes to my fave:)"

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