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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a tender, lightly spiced crumb and a sticky praline pecan crown that turns glassy and crunchy as it cools. Grated zucchini is squeezed dry for a moist loaf, then topped with caramelized pecans during a short second bake.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Southern American
Calories: 340
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

Method
 

Bake the zucchini bread
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set the pan on a rimmed sheet pan to catch any topping drips later.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Stop when the dry spices are evenly distributed.
  3. Beat brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Stir in grated zucchini that has been squeezed dry.
  4. Fold the dry ingredients and chopped pecans into the wet mixture until just combined. Avoid overmixing so the loaf stays tender.
  5. Pour the batter into the loaf pan and bake at 350°F for 50–55 minutes until nearly done. The center should be set but still slightly soft.
Add praline topping and finish
  1. Meanwhile, melt butter, brown sugar, and heavy cream in a saucepan over medium heat for 2–3 minutes until syrupy. Stir to combine before it starts to thicken.
  2. Stir pecan halves into the syrup and cook briefly until coated. Keep it moving so the sugar caramelizes evenly.
  3. Pour praline topping over the partially baked loaf and return to the oven at 350°F for 10–12 minutes until the topping is set and bubbling. Watch for a golden, glassy look as it hardens.
  4. Cool for 15 minutes before carefully removing the loaf. This cooling time helps the praline crown turn crisp.

Notes

Pro tip: squeeze the grated zucchini very dry (wring in a clean towel) so the loaf bakes up with a tender crumb instead of turning gummy. Store tightly wrapped in the refrigerator up to 4 days; rewarm slices briefly if you want the topping to regain a lightly crackly texture. Freezing is yes—freeze slices well wrapped up to 2 months. For a dietary swap, use gluten-free 1:1 baking flour in place of all-purpose flour.