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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a moist, tender crumb and a glassy, crunchy praline pecan crown. Bake a golden 9x5 zucchini loaf, then top with a quick syrupy praline that sets and bubbles.
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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: 420
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
  • 1 cast iron skillet

Method
 

Prep and mix the zucchini bread
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set the pan aside for quick filling.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Whisk until the dry mix looks uniform in color.
  3. Beat brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Stir in zucchini until evenly distributed.
  4. Fold the dry ingredients and chopped pecans into the wet mixture until just combined. Stop mixing as soon as no dry streaks remain for a tender loaf.
Bake and add the praline crown
  1. Pour the batter into the prepared loaf pan. Tap the pan lightly to level the top.
  2. Bake at 350°F for 50–55 minutes until nearly done. Look for edges that are set while the center is still slightly soft.
  3. Melt butter, brown sugar, and heavy cream in a saucepan over medium heat for 2–3 minutes until syrupy, stirring constantly. The mixture should look glossy and slightly thickened.
  4. Stir in pecan halves to coat them in the syrup. The pecans should glisten before you spread the topping.
  5. Pour the praline topping over the partially baked loaf and return to the oven for 10–12 minutes at 350°F. Watch until the topping is set and bubbling.
  6. Cool the loaf for 15 minutes before carefully removing. The crown should harden and feel firm to the touch.

Notes

For the best tender crumb and to help the crown set without slipping, squeeze the grated zucchini until it’s noticeably dry, then pack it into the measuring cup loosely. Store wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; freeze sliced portions up to 2 months. If you want a lighter option, use low-fat buttermilk.