Go Back

Fall Zucchini Bread

A great version of zucchini bread with added fruit to make from an overabundance of summer zucchini and enjoy in the fall!
5 from 9 votes
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, brunch
Cuisine American
Servings 2 loaves

Equipment

  • oven
  • food processor
  • bread pans
  • measuring cups
  • measuring spoons
  • grater
  • cake tester

Ingredients
  

  • 3 C all purpose flour
  • 2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 2 t ground cinnamon
  • 1 t nutmeg, freshly grated
  • 3 large eggs, lightly beaten
  • 1 C vegetable oil
  • 1 t vanilla extract
  • 2 C sugar
  • 2 C zucchini, finely grated
  • 1 C pecans, chopped
  • 1 C crushed pineapple or mashed pears, drained

Instructions
 

  • Preheat the oven. to 350 degrees.
  • Grease and flour (lightly) two loaf pans. Set aside.
  • In large mixing bowl, mix together first 6 ingredients with a wire whisk to combine.
  • In a separate bowl, mix together eggs, oil, vanilla and sugar together with a wire whisk.
  • Stir in zucchini, pecans and pineapple OR pears with a scraper.
  • Add zucchini mixture to the flour mixture and stir until the dry ingredients are moistened.
  • Pour batter evenly into each pan.
  • Bake for one hour or until a cake tester inserted in the center comes out clean.
  • Cool on a wire rack for 10 minutes and then turn out onto the wire rack to let them cool completely.

Notes

TIP: Use a food processor to grate zucchini and, if preferred, grind nuts.
TIP: I always grate nutmeg rather than buy it already ground. Gives such a fabulous taste!
TIP: Let the loaves cool completely before covering or storing to keep a great texture to the outside.
TIP: To freeze---cool completely. Wrap in parchment paper and slide into a freezer bag. Don't forget to label and date before storing! Loaves are best eaten within 6 months. 
 
Keyword bread, breakfast, brunch, fall zucchini bread, zucchini, zucchini bread