Step 1

Preheat oven to 350 degrees.

Step 2

Grease and lightly flour two small loaf pans, 8″ x 4″.

Step 3

Whisk the dry ingredients together in a medium bowl and set aside.

Step 4

Add the wet ingredients, (except for zucchini), to a large mixing bowl. Using an electric mixer, mix all of the wet ingredients on medium speed until the mixture is very light and lemony in color. Add sugars and mix well to combine.

Step 5

Add the dry ingredients and mix until they are just about half way incorporated, a few seconds.

Step 6

Add the zucchini and pecans and mix just until dry ingredients, zucchini and pecans are incorporated. Do not over mix.

Step 7

Divide batter evenly between the two prepared pans.

Step 8

Bake for approximately 55-60 minutes or until a toothpick inserted in the center of loaves comes out clean.

Step 9

Let rest for about five minutes. Run a sharp knife around the edges and tap pans on counter to ensure that bread has released from the pans. Transfer to a wire rack to finish cooling.

Step 10

Store bread in an airtight container or wrap tightly with plastic wrap or foil.

Step 11

Bread will keep for up to five days.