Zucchini Breakfast Bread

Name: Zucchini Breakfast Bread
Total time: 145 min
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

4.5

(2)

3 Reviews

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.

By

Paige Grandjean

Published on April 18, 2019

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

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.
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.
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.