If you don’t want dried out zucchini bread, then try squeezing LESS moisture out of the zucchini and bake it at a lower temperature for a longer time.
- 2 Tbsp. Unsalted Butter
- 3 Large Eggs, room temperature
- ½ Cup Vegetable oil
- ½ Cup Applesauce, unsweetened
- ¾ Cup Sugar
- 1 Cup Dark brown sugar, packed
- 1½ teaspoons Vanilla extract
- 3 Cups All-purpose flour
- 2 teaspoons Ground cinnamon
- ½ teaspoon Ground allspice
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 3 Cups Zucchini, shredded with a box grater
- 1¼ Cups Pecans, roughly chopped (divided 1 cup and 1/4 cup)
- Place oven rack in the center position and pre-heat the oven to 325°F. Generously grease two 9-inch loaf pans 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 just one cup pecans to the mixing bowl and fold into the batter.
- Divide the batter between the prepared loaf pans and place in the oven for 15 minutes. Open the oven and gently sprinkle the remaining pecans on top of each pan.
- 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 set on top of a wire rack to cool. When cool enough to handle, turn the loaf pan upside down and remove the zucchini bread. Wrap to freeze for up to 3 months or cut in slices to enjoy now!