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IMG 5097 | Simmer & Sage

Cinnamon Zucchini Bread with Pecans

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Moist and easy recipe for Cinnamon Zucchini Bread, loaded with pecans & warm spices - naturally dairy free with a gluten free option!
Course Breakfast, Dessert
Cuisine American
Keyword bread, brunch, quick bread, zucchini
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 2 loaves

Ingredients

  • 3 1/4 cups all-purpose or gluten free flour
  • 3 cups sugar
  • 2 cups grated zucchini
  • 4 eggs beaten
  • 1 cup vegetable oil
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1 1/2 tsp salt
  • 1/3 cup water
  • 1 tsp lemon juice
  • 1 cup chopped walnuts or pecans

Instructions

  • Preheat oven to 350 degrees. In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  • In a separate bowl combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry ingredients. Fold in nuts.
  • Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour.