You’ll love this Praline Topped Zucchini Bread with it’s sweet, brown sugar topping. Sweet and touch salty, this bread makes TWO freezer friendly loaves. Perfect for sharing or saving for later!
You can never have too many zucchini bread recipes. This Streusel Zucchini Bread is another loaf we love with a crunchy topping.
Why This Bread Recipe is Best
With so many zucchini recipes already on my blog, you may be wondering why I’m adding another to the mix.
It’s because praline is the perfect topping for zucchini bread!
- This loaf is loaded with zucchini for a super moist crumb.
- Topped with crunchy brown sugar praline.
- It’s a satisfying combination of sweet and salty flavors.
- A freezer friendly recipe that yields two big loaves.
I think you deserve a slice or two of this praline topped zucchini bread to dunk into your coffee tomorrow morning! If you love this recipe, be sure you try our praline apple bread next.
Ingredient Notes
The difference between this zucchini bread and my original zucchini bread recipe it’s based on is the praline topping.
Here’s what you need to put a praline twist on your homemade zucchini loaf.
- Chopped pecans – You could use other nuts commonly used for praline, like walnuts or almonds, but pecans are our favorite!
- Light brown sugar – for sweetness and rich flavor.
- Butter – Boiled with the brown sugar to make a pourable topping for the baked bread.
Easy Instructions
Make the Bread.
- Beat together vegetable oil, sugar, eggs and vanilla in a large mixing bowl. Add the dry ingredients and the shredded zucchini.
- Divide the batter into prepared loaf pans. You’ll have enough batter to fill two standard pans. Bake and let cool.
Praline topping.
- Melt butter with brown sugar over medium heat. Once the mixture reaches a rolling boil, let it boil for one full minute before removing it from heat.
- Pour the sauce over the cooled bread and immediately sprinkle with half the chopped pecans. Repeat this step with the rest of the sauce and pecans.
Allow to set!
- Let the praline topped zucchini bread rest for 15 or 20 minutes.
Tips and Tricks
- 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.
Recipe FAQs
Store zucchini bread in a tightly sealed container to keep it moist for days. It will also stay moisture if stored as a whole loaf rather than in slices. Slice just before serving for best taste!
Yes, this zucchini bread freezes beautifully. Wrap the loaf in foil then store in a sealed freezer bag. The frozen praline zucchini bread will keep well for up to 3 months.
This praline topped zucchini bread is easy to adapt for making muffins instead. It would make a LOT of muffins. Plenty to stash in the freezer!
You will need to adjust the baking time accordingly. Muffins bake much more quickly than whole loves.
Praline is a confection usually made from nuts, butter and sugar. In this recipe, it starts as a sauce that settles into a crunchy pecan topping as it cools.
More Fall Baking
- Pumpkin Zucchini Bread
- Chocolate Zucchini Brownies
- Pineapple Carrot Zucchini Bread
- Zucchini Cookies
- Apple Spice Muffins
- Apple Cider Donuts
Easy Bread Recipes
See all Breads recipes
Pin this now to find it later
Pin It
Praline Topped Zucchini Bread
Ingredients
FOR THE BREAD:
- 3 large eggs
- 1 cup vegetable oil
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 2 cups shredded zucchini
For the praline:
- ¾ cup light brown sugar packed
- ¾ cup unsalted butter
- ¾ cup chopped pecans
Instructions
- 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.
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
Video
Nutrition
Praline Zucchini Bread is sweet, salty quick bread with a satisfying crunchy topping. Serve it for breakfast, dessert or any time of day!
The world is a better place with zucchini recipes like this…keep ’em coming!
If you say so…got another one coming tomorrow, LOL
That praline topping. That is life right there!
Yes it is 🙂 Thanks Averie!