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Preheat your oven to 350°F.Line a 8.5x4.5 loaf pan with parchment. If you have not already, grate your zucchini.
In a medium bowl, add flour, salt, baking powder and baking soda and whisk together. Set aside.
280 g AP Flour | 1½ tsp Sea salt | 1 tsp Baking powder | ½ tsp Baking soda
In a large bowl, combine brown sugar, granulated sugar oil and mix.
150 g Dark brown sugar | 50 g Granulated sugar | 100 g Vegetable oil | 56 g Unsalted butter
Add your eggs and mix until eggs are homogenous with the sugar mixture. You can use a whisk or a spatula, you don't need to use a mixer.
2 large Eggs
Add your grated zucchini and vanilla and stir together.
200 g Grated zucchini | ½ tsp Vanilla
Add in your dry ingredients and stir until mostly combined, then add pecans and mix until evenly distributed and no dry bits of flour are left.
1 tsp Maple extract | 120 g Chopped pecans
Pour your batter into the prepared pan. You can add chopped pecans to the top for visual interest but it's not necessary.
Place on the center rack of your oven and bake for 60-70 minutes. I always check at 50 minutes, but 65 minutes was usually the sweet spot for me. If baking in a 9x5 pan, reduce your bake time by about 10-15 minutes. A toothpick will come out cleanly and an internal thermometer probe will read 190°F.
Remove from oven and let cool in pan for about 30-45 minutes. While bread is hot out of the oven, brush the maple syrup browned butter mixture over the top of the bread, and finish with flaky sea salt.
2 tbsp Maple syrup | 28 g Unsalted butter | Flaky sea salt
After initial cooling, remove loaf from pan and onto a wire rack to finish cooling. Let bread completely come to room temperature before slicing. Store in an airtight container for 2-4 days, enjoy!
