Pecan Praline Zucchini Bread

Steps

1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
2. Spread the pecans on a baking sheet and toast for 7 to 8 minutes until fragrant; cool, then set aside one third for the topping and keep two thirds for the batter.
3. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can.
4. Make the praline topping: stir the reserved one third of the pecans with 30 g of the brown sugar, 15 g of the melted butter, the maple syrup and one third of the cinnamon. Set aside.
5. In a medium bowl, whisk the flour, the remaining two thirds of the cinnamon, the nutmeg, the baking soda, the baking powder and the salt.
6. In a large bowl, whisk the remaining brown sugar, the eggs, the buttermilk, the remaining melted butter, the canola oil and the vanilla until smooth.
7. Stir the zucchini into the wet mixture, then fold in the flour mixture until just combined.
8. Fold in the remaining two thirds of the toasted pecans and scrape the batter into the pan.
9. Spoon the praline topping evenly over the batter.
10. Bake 55 to 65 minutes, tenting with foil after 40 minutes if the top browns fast, until a toothpick in the center comes out clean.
11. Cool in the pan for 15 minutes, then lift onto a rack and cool completely, about 1 hour, before cutting into 12 slices.