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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a golden, tender zucchini loaf and a sticky praline pecan crown that hardens into a glassy crunch. Bakes until nearly done, then gets a caramelized pecan topping that bubbles and sets for a glossy finish.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup pecans, chopped
Praline Topping
  • 3 tbsp butter
  • 0.33 cup brown sugar
  • 2 tbsp heavy cream
  • 0.75 cup pecan halves

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the zucchini loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan; set the pan on a sheet pan for stability.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly mixed.
  3. Beat brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth, then stir in zucchini that has been grated and squeezed dry.
  4. Fold the dry mixture and chopped pecans into the wet batter just until combined, stopping as soon as no dry streaks remain.
  5. Pour batter into the loaf pan and bake 50–55 minutes until the loaf is nearly done and a toothpick comes out with a few moist crumbs.
Add the praline pecan crown
  1. Meanwhile, melt butter, brown sugar, and heavy cream in a saucepan over medium heat for 2–3 minutes until syrupy; stir constantly so it turns glossy.
  2. Stir in pecan halves and cook 30–60 seconds more so they’re coated and shiny.
  3. Pour the praline topping over the partially baked loaf and return to the oven for 10–12 minutes until the topping is set and actively bubbling.
  4. Cool for 15 minutes before carefully removing the loaf so the crunchy praline crown firms up.

Notes

For the best loaf texture, squeeze the grated zucchini very dry so the crumb stays tender instead of gummy. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced bread up to 2 months. For a dairy-light option, use coconut cream in place of the heavy cream and dairy-free butter in the praline topping (texture may be slightly less glossy).