Yield: 2 loaves
Praline Topped Zucchini Bread
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
You'll love this Praline Topped Zucchini Bread with it's sweet, brown sugar topping. Sweet and salty, this bread makes TWO freezer friendly loaves! Perfect for sharing or saving for later!
Ingredients
FOR THE BREAD:
- 3 large eggs
- 1 cup vegetable oil
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 2 cups shredded zucchini
For the praline:
- ¾ cup light brown sugar, packed
- ¾ cup unsalted butter
- ¾ cup chopped pecans
Instructions
- Grease and flour two 8-inch x 4-inch baking pans (standard size loaf pans). Or use a baking spray. Preheat oven to 325 degree F.
- In a large bowl, beat eggs with oil, sugar, vanilla extract and almond extract. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
- Fold in shredded zucchini. Pour batter into two loaf pans. Bake in oven for about 60 minutes. Remove and cool in pans ten minutes. Then remove from pan and cool completely on wire rack.
- While bread is cooling, make the praline topping. In a small saucepan, melt butter with brown sugar over medium high heat. Bring to a boil. Let boil for one full minute.
- Remove from heat. Pour hot sauce over bread, using about half of the sauce. Sprinkle with half of the pecans. Repeat. Allow topping to set, about 15-20 minutes. ENJOY.
Notes
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 39mgSodium: 137mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.