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Whole Wheat Zucchini Pecan Baby Loaf: A Tender Bake with a Crunchy Twist
Bake these Whole Wheat Zucchini Pecan Baby Loaf treats with whole-wheat flour, zucchini, oats, cinnamon, and crunchy pecans for an easy breakfast or wholesome snack.
Additional Information
- Can this be frozen? Yes. Once the Whole-wheat Zucchini Pecan Baby Loaf treats are completely cool, wrap each one individually in plastic wrap or place them in freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- How long can it be stored and how? Because these contain fresh zucchini, store them in an airtight container or sealed bags in the fridge for up to 5 days. For the best texture, let them sit at room temperature for a short time before eating.
Substitute Suggestions
- Whole-wheat bread flour: Regular whole-wheat flour can be used instead. The texture may be slightly different, but it should work well.
- Steel-cut oats: Oat flour yields a finer, softer texture. Rolled oats can also be used, though the texture will be different from steel-cut oats.
- Golden yellow sugar: Regular granulated sugar or light brown sugar can be used. Brown sugar will give a slightly deeper flavour and a moister texture.
- VOO (Virgin Olive Oil): Use a mild-tasting olive oil or vegetable oil if you prefer a more neutral flavour.
- Pecans: Walnuts are an easy swap, or leave the nuts out if needed.
- Zucchini: Yellow summer squash can be used in the same quantity.
- Cinnamon: For a warmer spice flavour, add a small pinch of nutmeg or mixed spice alongside the cinnamon.
Why You Will Love and Enjoy This Whole Wheat Zucchini Pecan Baby Loaf
- It’s packed with good stuff: Whole wheat flour, zucchini, oats, and pecans make these little bakes hearty and satisfying.
- The texture is just right: Moist zucchini keeps the crumb tender while pecans add a lovely bit of crunch.
- They’re easy to grab and go: Bake 9 individual portions, pop them in the fridge, and you’ve got a quick breakfast or snack ready when you need it.
Whole Wheat Zucchini Pecan Baby Loaf
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 baby loaves or large muffins 1x
- Category: Breakfast and Brunch
- Method: Easy baking
Description
These Whole wheat Zucchini Pecan Baby Loaf treats are tender, lightly sweet, and packed with grated zucchini, oats, and crunchy pecans. I like making them in small loaf or muffin pans because they’re easy to portion, easy to store, and just the right size for a quick breakfast or snack.
Ingredients
- 2 cups Whole wheat bread flour
- 1 cup steel-cut oats, or substitute oat flour if you prefer a finer texture
- 2 cups golden yellow sugar
- 1 cup VOO (Virgin Olive Oil)
- 1 cup pecan pieces, plus extra for topping
- 3 large eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini, from about 1 medium to large zucchini
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat your oven to 350⁰F (175⁰C).
- Grease 9 baby loaf pans or a large muffin pan. If your pans tend to stick, I’d line them with parchment strips. It makes getting the little loaves out much easier.
- Grate 2 cups zucchini. If the zucchini is particularly watery, give it a gentle squeeze with your hands or in a clean kitchen towel. Don’t wring it completely dry, though. You still want some of that moisture in the batter.
- In a large bowl, whisk together 2 cups Whole wheat bread flour, 1 cup steel cut oats, 3 tsp ground cinnamon, 1 tsp salt, 1 tsp baking soda and 1 tsp baking powder.
- Stir the 2 cups grated zucchini and 1 cup pecan pieces into the dry ingredients. I usually throw in an extra handful of pecans here because, well, we really like them.
- In a separate large bowl, beat 2 cups golden yellow sugar, 3 large eggs, 3 tsp vanilla extract and 1 cup VOO (Virgin Olive Oil) with a hand mixer until well combined and creamy.
- Add the wet mixture to the bowl with the flour, oats and zucchini.
- Stir everything together just until combined. Don’t overmix the batter or the finished loaves can turn out heavier than you’d like.
- Divide the batter evenly between the 9 prepared baby loaf pans or large muffin cups.
- If you’re using a scoop, aim for roughly 1/2 cup batter per baby loaf, adjusting as needed depending on the size of your pans. Leave a little room at the top for the batter to rise.
- Sprinkle extra pecan pieces over the tops. Use as many as you like. I’m not shy with the pecans because they add such a good crunch.
- Bake at 350⁰F (175⁰C) for about 30 minutes.
- Start checking a little earlier if your pans are smaller.
- Insert a toothpick into the centre of one loaf or muffin. If it comes out clean or with a few moist crumbs, they’re ready.
- Let the Whole wheat Zucchini Pecan Baby Loaf treats cool in the pans for about 5 to 10 minutes.
- Carefully remove them and transfer them to a wire cooling rack to finish cooling.
- Once completely cool, store each Whole wheat Zucchini Pecan Baby Loaf individually in a sealed bag or airtight container. Keep them in the fridge for a handy breakfast or snack.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Have you baked with zucchini lately? These small loaves are just right for breakfast or snacking.
Whole wheat Zucchini Pecan Baby Loaf delivers a tender crumb, hearty whole-wheat texture and plenty of crunchy pecans in every bite. Fresh zucchini keeps the little loaves moist, while cinnamon and oats add warmth and texture, making them an easy choice for breakfast, afternoon snacking or a homemade treat with coffee.
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This look so good…
xx
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Thank you so much TheOneThatTravels – I <3 it and had some as snacks today, and still super yummy. Try it and let me know what you think. Thanks for the visit
Oh, boy, does this ever look good and healthy at the same time. I’m on it!
gebbysmith Mwah – so glad you also like it. Healthy for sure, you have veggies, and that’s why I used rolled oats, then you have cereal as well. What can you ask more of a snack?? Enjoy and let me know what you think of it. <3
Thanks! I love the nuts on top.
Yes its super yummy and crunchy
Oh I’m trying it!
piratepatty it’s so so easy, quick and although I must say it myself, I just love it. All packed and ready for snacks at work for the upcoming week. Hope you also love it.
Reblogged this on Food With A Plan.
Thank you for sharing Sandy. 💐💐