Pecan Praline Zucchini Bread

 This is a new recipe my mom found and it is a HIT! I will say I do use the regular recipe our family uses for zucchini bread because this recipe is a little too oily. I will say too this makes a TON of topping and pre-read the recipe because you layer the topping in the first half of batter. Other is you have enough topping for another batch. 

Bread

• 1 cup vegetable oil
• 3 eggs
• 1 ¼ cups granulated white sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 tsp baking powder
• 1 teaspoon salt
• 2 cups grated fresh zucchini wet - do not dry it out first

Pecan Praline Topping

• 1 ½ cups of chopped pecan pieces measure pecans before chopping
• 1 cup firmly packed brown sugar
• ¼ cup all-purpose flour
• ¼ cup butter melted

INSTRUCTIONS

Step One

• Start by preheating the oven to 350 degrees Fahrenheit.
• Next, coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.

Step Two

• In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
• Next, in a separate bowl, whisk together the flour, baking soda, baking powder, and salt until everything is well combined.
• Now, gradually add the dry ingredients into the wet mixture and mix until well combined. (The batter will be thick.)
• Next, add the shredded zucchini to the batter and mix again until everything is completely mixed together.

  Step Three

  • In a separate, medium-sized bowl, mix together the pecans, brown sugar, flour, and butter until well combined and a “crumble” forms.

  Step Four

  • First, fill half of each loaf pan with batter and top each pan with ½ cup of the Pecan Praline Topping.
  • Next, divide the remaining batter between the two pans and divide the remaining praline mixture over the tops of each loaf.
  • Bake for about 45-50 minutes, or until a cake tester or knife inserted into the center comes out clean.
  • Allow the bread to cool completely on a wire rack prior to serving.