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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a moist, spiced loaf and a sticky caramelized praline pecan topping that hardens into a glassy, crunchy crown. Grated zucchini is squeezed dry for tender crumb, then the bread is baked and finished with praline pecans for a set, bubbling topping.
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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: 430
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
  • 0.333 cup vegetable oil
  • 0.25 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry Squeeze very dry so the loaf bakes up instead of steaming.
  • 0.5 cup pecans, chopped
Praline Topping
  • 3 tbsp butter
  • 0.333 cup brown sugar
  • 2 tbsp heavy cream
  • 0.75 cup pecan halves Reserve for topping so you get visible pecans in the set glaze.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it on a sheet pan to catch any drips. The pan should be ready before mixing so the batter goes in immediately.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until the color is evenly speckled. This prevents pockets of leaveners and cinnamon.
  3. Beat brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth, then stir in grated zucchini that has been squeezed dry. Stop once the zucchini disappears into the batter.
  4. Fold the dry ingredients and chopped pecans into the wet mixture until just combined, with no dry streaks remaining. The batter should look thick and slightly lumpy.
  5. Pour the batter into the prepared loaf pan and bake for 50–55 minutes until nearly done. A toothpick should come out with a few moist crumbs, not wet batter.
Make and set the praline topping
  1. Melt butter, brown sugar, and heavy cream in a saucepan over the stovetop for 2–3 minutes until the mixture turns syrupy. Stir continuously until glossy and smooth.
  2. Stir in pecan halves and simmer briefly to coat them, then turn off the heat. You should see a shiny caramel coating on the nuts.
  3. Pour the praline topping over the partially baked loaf and return it to the oven for 10–12 minutes until the topping is set and bubbling. Look for a deep golden surface with active bubbles around the edges.
  4. Cool the loaf for 15 minutes before carefully removing it from the pan. The topping should harden into a crisp, glassy crown as it cools.

Notes

Key pro tip: squeeze the grated zucchini very dry—excess moisture can turn the loaf gummy. Store covered at room temperature for 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter option, replace vegetable oil with an equal amount of unsweetened applesauce, but expect a slightly softer crumb.