1. Home >
  2. Recipes >
  3. Zucchini Bread

Zucchini Bread

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Servings: 2 Loaves
  • Course: Dessert

Slice into this tasty and easy to make Zucchini Bread with pecans, and serve it as a side dish at dinner or eat as a snack.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake this scrumptious bread in Reynolds Kitchens® Loaf Pans with Parchment Lining for non-stick serving and easy clean-up.


  • 1 1/2 cups of vegetable oil
  • 1 cup of packed light brown sugar
  • 1 cup of granulated sugar
  • 3 beaten eggs
  • 1 tablespoon of vanilla
  • 3 cups of all-purpose flour
  • pinch of salt
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 2 1/2 cups of shredded fresh zucchini
  • 1 cup of chopped pecans
  • 2 Reynolds Kitchens® Loaf Pans with Parchment Lining


Step 1

PREHEAT the oven to 350°.

Step 2

MIX together the butter and sugar in a standing mixer with the whisk attachment until combined, about 3 to 4 minutes.

Step 3

ADD 1 egg at a time into the oil and sugar mixture until it is combined and then pour in the vanilla.

Step 4

COMBINE the flour, salt, baking powder, baking soda and cinnamon in a medium size bowl and slowly add it to the oil and sugar mixture making sure to stop the mixer to scrape to combine all of the ingredients.

Step 5

FOLD in the zucchini and chopped pecans until combined.

Step 6

DIVIDE the batter by pouring it into 2 Reynolds Kitchens® Loaf Pans with Parchment Lining.

Step 7

BAKE at 350° for 50 to 55 minutes or until the top is golden brown and the center is firm.

Back to top


Back to top