Lemon Pecan Zucchini Bread Recipe

Name: Lemon Pecan Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All purpose flour; 1 cup White whole wheat flour; 1 teaspoon Baking powder; 1 teaspoon Baking soda; 1 teaspoon Salt; 1 1/2 teaspoons Ground corriander seed; 3 Eggs; 2 cups Sugar; 1 cup Canola oil; 2 tablespoons Fresh lemon juice; 1 tablespoon Freshly grated lemon zest; 2 cups Grated and squeezed zucchini (just squeeze with hands); 1 cup Pecans, chopped fine to medium

Servings: persons

2 cups All purpose flour
1 cup White whole wheat flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 1/2 teaspoons Ground corriander seed
3 Eggs
2 cups Sugar
1 cup Canola oil
2 tablespoons Fresh lemon juice
1 tablespoon Freshly grated lemon zest
2 cups Grated and squeezed zucchini (just squeeze with hands)
1 cup Pecans, chopped fine to medium

1
["Grease loaf pans. Line bottom with parchment. Grease parchment.", "Preheat oven to 350 degrees. Preheat a baking sheet pan.", "In a Medium bowl, whisk together flours, baking powder, baking soda, salt and coriander. Set aside.", "With a stand or hand mixer, in a separate bowl, beat the eggs until frothy.", "Beat in the sugar and oil.", "Beat in the lemon juice and zest.", "Mix in Zucchini.", "Add the flour mixture and mix on lowest (stir) speed or mix by hand until just combined.", "Add nuts and mix lightly.", "Divide evenly into prepared pans.", "Set pans on preheated baking sheet pan and bake 50 mins for 8"" loaves, or until tester comes out clean.", "Cool in pans 10-15 minutes.", "Run sharp knife around edges and turn bread out onto cooling rack, remove parchment.", "When cool, loaves stay fresh in refrigerator for 2 weeks, wrapped in plastic, or frozen for months ,wrapped first in plastic then foil."]

1558

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups All purpose flour, 1 cup White whole wheat flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, and more.

Yes, Lemon Pecan Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Pecan Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions