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!
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.
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Notes
Check out all my best tips and tricks for shredding zucchini before making this bread.
Remember to grease and flour your loaf pans before adding the batter. Baking spray works too! Or use our cake release recipe.
Let the bread cool in the pan for 10 minutes. It will be much easier to slide out of the pan to complete cooling if it’s had a chance to firm up