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Pecan Praline Zucchini Bread

Pecan praline zucchini bread with a tender, spiced zucchini loaf and a sticky praline pecan topping that caramelizes into a crunchy, glassy crown. Baked until nearly done, then topped and finished so the pecans set into a bubbling caramel layer.
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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 saucepan

Method
 

Bake the zucchini loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, ensuring the corners are coated. This prevents sticking and helps the loaf release cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a mixing bowl. Continue until evenly speckled, with no visible clumps of baking soda or spice.
  3. Beat brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Stir in the grated zucchini (squeezed dry) until evenly distributed, with no dry pockets.
  4. Fold the dry flour mixture and chopped pecans into the wet batter until just combined. Stop when the flour is no longer visible to avoid an overmixed, dense loaf.
  5. Pour the batter into the prepared loaf pan and bake for 50–55 minutes until nearly done. Look for the center to be set but still slightly soft and a toothpick to come out with only a few moist crumbs.
Make and set the praline crown
  1. Melt butter, brown sugar, and heavy cream in a saucepan over medium heat for 2–3 minutes until syrupy, then remove from heat. The mixture should look glossy and thicken slightly as it coats a spoon.
  2. Stir pecan halves into the syrupy mixture until they’re coated. Keep the pecans visible so they form a topping layer rather than sinking.
  3. Pour the praline topping over the partially baked loaf and return to the oven for 10–12 minutes until set and bubbling. Watch for golden caramel bubbling at the edges and a glossy surface over the pecans.
  4. Cool the loaf for 15 minutes before carefully removing. The topping will harden as it cools, forming a crunchy, glassy crown.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes up tender instead of gummy. Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days; rewarm slices briefly if desired. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a dairy-light swap, use evaporated milk in place of heavy cream in the topping, but the caramel may be slightly less glossy.