Zucchini Breakfast Bread

4.5
(2)

From the irresistibly crunchy turbinado sugar crust to the perfectly moist and tender crumb, this super-simple zucchini bread delivers maximum breakfast delight. Studded with pecans and oats and perfumed with orange zest, cinnamon, and allspice, it makes a perfect grab-and-go breakfast. If you want to treat yourself, do like we do: Slather it with butter and give it a quick toast in a skillet. If you're lucky enough to have leftovers, cut it into cubes, toss with butter, and toast them for topping yogurt or ice cream.

Zucchini Breakfast Bread
Photo: Jen Causey
Active Time:
15 mins
Total Time:
2 hrs 25 mins
Yield:
12

Ingredients

  • 1/2 cup salted butter (4 ounces), softened, divided

  • 1/4 cup turbinado sugar

  • 1 1/2 cups all-purpose flour (about 6 3/8 ounces)

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon ground allspice

  • 2 large eggs

  • 1 1/4 cups grated unpeeled zucchini (from 1 large zucchini)

  • 1 cup granulated sugar

  • 1/2 cup canola oil

  • 1 1/2 teaspoons vanilla extract

  • 1 teaspoon orange zest (from 1 orange)

  • 3/4 cup toasted pecans, roughly chopped

  • 1/2 cup plus 1 1/2 tablespoons old-fashioned regular rolled oats, divided

Directions

  1. Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 2 tablespoons butter. Coat pan with turbinado sugar, and tap out excess. Whisk together flour, cinnamon, salt, baking powder, baking soda, and allspice in a medium bowl; set aside.

  2. Whisk eggs in a large bowl until pale and foamy. Add zucchini, granulated sugar, oil, vanilla, and orange zest; whisk to combine. Add flour mixture, and whisk until just incorporated. Stir in pecans and 1/2 cup oats. Pour batter into prepared pan, and smooth top. Sprinkle with remaining 1 1/2 tablespoons oats.

  3. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool bread in pan on a wire rack 15 minutes. Remove bread from pan, and cool completely on wire rack, about 1 hour. Cut into slices, and serve with remaining 6 tablespoons softened butter.

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