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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a tender, spiced zucchini loaf and a sticky caramelized praline pecan crown. The golden pecan topping sets and hardens as it bakes, creating a glassy, crunchy 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: 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
  • 0.3333333333 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
  • 0.3333333333 cup brown sugar
  • 2 tbsp heavy cream
  • 0.75 cup pecan halves

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Lightly coat the pan so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Whisk until the dry ingredients are evenly combined and speckled with cinnamon.
  3. Beat the packed brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Stir in the grated squeezed dry zucchini until the batter looks cohesive.
  4. Fold the dry ingredients and chopped pecans into the wet batter until just combined. Stop as soon as no dry streaks remain to keep the loaf tender.
  5. Pour the batter into the greased loaf pan and bake for 50–55 minutes until nearly done. The center should be close to set and the top lightly golden.
Make and add praline topping
  1. Melt butter, brown sugar, and heavy cream in a saucepan for 2–3 minutes until syrupy, stirring continuously. Look for a glossy caramel syrup that thickens slightly.
  2. Stir pecan halves into the syrup and simmer just long enough to coat them. The pecans should look shiny and evenly covered.
  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 bubbling. Watch for a golden, glassy surface with active bubbling at the edges.
  4. Cool the loaf for 15 minutes before carefully removing. The topping will harden slightly into a crunchy crown that slices more neatly.

Notes

For best texture, squeeze the grated zucchini very dry so the loaf stays thick and doesn’t turn gummy. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices up to 2 months for easy thawing. For a less sweet option, reduce praline topping brown sugar by 2–3 tbsp while keeping the bread layer unchanged.