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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a golden loaf and a sticky praline pecan topping that bakes into a glassy, crunchy crown. Grated, squeezed-dry zucchini keeps the crumb tender, while the brown sugar–cream praline sets into a caramel sheen.
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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
  • 1 Dutch oven

Method
 

Prep and mix the zucchini bread
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined.
  3. Beat brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth, then stir in grated squeezed-dry zucchini.
  4. Fold the flour mixture and chopped pecans into the wet batter just until no dry streaks remain.
Bake and add praline topping
  1. Pour the batter into the loaf pan and bake for 50–55 minutes until the center is nearly set.
  2. Melt butter, brown sugar, and heavy cream in a saucepan over medium heat for 2–3 minutes until syrupy, then stir in pecan halves.
  3. Pour the praline topping over the partially baked loaf and return it to the oven for 10–12 minutes until the topping is set and bubbling.
  4. Cool for 15 minutes before carefully removing to help the crunchy praline crown firm up.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes through instead of turning gummy. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze the loaf (sliced or whole) up to 2 months. To make it dairy-reduced, use a dairy-free butter and swap heavy cream for full-fat coconut cream in the praline.