Praline Zucchini Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
My family absolutely loves this praline zucchini bread, and it's become my go to recipe whenever I have zucchini from the garden. The beauty of this recipe is how quick and simple it comes together, ready in just an hour from start to finish. Shredded zucchini keeps the bread incredibly moist while adding vegetables to a treat that tastes indulgent, and pecans bring that signature nutty flavor we all crave. This is the perfect way to use up summer zucchini without spending much money at all, and your kitchen will smell absolutely amazing while it bakes.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gsalt
- 150 ggranulated sugar
- 100 gbrown sugar
- 2eggs
- 100 mlmilk
- 50 mlpraline syrup
- 200 gshredded zucchini
- 100 gpecans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm x 20cm baking tin with butter or oil.
Tip: Optional: line the tin with parchment paper for easy removal.
- 2
In a large bowl, whisk together the flour, baking soda, salt, granulated sugar, and brown sugar.
Tip: Ensure the mixture is evenly combined and free of lumps.
- 3
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
Gradually pour in the milk, whisking until the mixture is smooth and free of lumps.
Tip: Be careful not to overmix the batter.
- 5
Add the praline syrup and whisk until well combined.
Tip: This will add a rich, caramel flavor to the bread.
- 6
Stir in the shredded zucchini and chopped pecans.
Tip: Ensure the ingredients are evenly distributed and there are no lumps.
- 7
Pour the batter into the prepared baking tin and smooth the top.
Tip: Ensure the batter is evenly distributed and the surface is smooth.
- 8
Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Tip: Keep an eye on the bread after 30 minutes, as the baking time may vary.
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