Too much of a good thing.
“And you want to know what to do about it? Sure I do.”
East of Eden, John Steinbeck
Inspiration
Too much zucchini? What a wonderful problem! Let’s call it an opportunity. I’ve worked my way through more versions of zucchini bread than blossoms on a squash vine. This is where I‘ve landed, a place where Biscoff and toasted pecans transform the humble quick-bread to a memorable and requested treat. Biscoff is a version of the famous European cookie, Speculoos. The cookies are sweetly spiced with a pleasant crunch and the spread can be found in smooth or crunchy. Cinnamon and ginger flavored, Biscoff is reminiscent of graham crackers and mild mannered ginger snaps. These are flavors that pair exceeding well with zucchini or other summer squash.
Essentials
This recipe is a one bowl wonder, easy to make and a joy to share. The recipe uses a 9”x5” standard loaf pan. It can be doubled to make two loaves, one to slice and another to freeze or give away. I find Biscoff spread in the jam, honey, nut butter section at my grocery store. It’s a temptation to eat it by the spoonful and is amazing spread on warm toast. Swirling Biscoff into zucchini bread makes all that summer squash a very good thing. If there is any left over Biscoff here are more recipes.
| Ingredients | |
| 2/3c/60gr | pecans plus a few whole pecans for the top of the bread |
| 1/2c/4oz | Biscoff smooth spread |
| 1/2c/4oz | unsalted butter, melted and cooled |
| 3 | eggs |
| 1t | vanilla extract |
| 2c/275gr | grated zucchini |
| 1/2c | brown sugar |
| 2c/230gr | all-purpose flour |
| 1-1/2t | baking powder |
| 1t | fine grain sea salt |
| 1-1/2t | cinnamon |
| 1/2t | nutmeg |
| 1/4t | ginger |
- To toast the pecans heat the oven to 350°. In a single layer, spread the pecans across the surface of a sheet pan and place in the heated oven. Toast for 8-10 minutes until the pecans deepen in color and become fragrant. Once cool, reserve a few whole pecans for the top of the bread and chop the rest. Leave the oven on at 350° to bake the bread.
- Butter a 9″x5″ loaf pan. Warm the Biscoff to fluid and pourable, but not hot, either in 10 second bursts in the microware or a warm water bath.
- In a large bowl whisk together the butter, eggs and vanilla. Then whisk in the brown sugar, making sure everything is well combined and there are no lumps of sugar. Fold in the grated zucchini. Into the same bowl, sift or shake through a sieve the flour, baking powder, salt, cinnamon, nutmeg and ginger. Fold the dry ingredients into the wet. Place half the batter in the buttered loaf pan, spreading it in an even layer across the bottom of the pan. Then spread the Biscoff evenly down the center of the batter in the loaf pan, leaving most of the outer half inch without any Biscoff. (This will insure that the top and bottom of the loaf bake and stay together.) Sprinkle the chopped pecans across the Biscoff and then spread the rest of the batter evenly across the Biscoff and nuts. Use a small off-set spatula or table knife to swirl the Biscoff and pecans throughout the batter. Start at one end of the loaf, making sure to reach down into the bottom of the batter without scraping the bottom of the pan. Bring the spatula up through the entire loaf from bottom to top, moving down the length of the loaf pan. Top the loaf with a few whole pecans.
- Bake the Zucchini Bread with Biscoff and Toasted Pecans for 55-60 minutes until the loaf is domed, tawny brown and has pulled away from the edges of the pan. Using a cake tester to check the bread for doneness will not give accurate results if a swirl of Biscoff is tested instead of the bread itself.
- Let the bread cool in the pan for 10-15 minutes and then invert onto a cooling rack to finish cooling. We like to cut the bread when it is still warm. The aroma of zucchini spiked with Biscoff overtakes our desire to let the bread cool completely.
i am a big Biscoff fan and have used it in banana bread, among other things. i had never thought to pair it with zucchini! sounds yum!
What a great idea, Biscoff and Banana Bread! Thank you Jacquee!
This looks quite delicious and such a good way of using that glut of courgettes/zucchinis. Will hold on to this one till summer comes our way, thanks Deb!
Thank you Jane!
Such inspiration Deb! Wow, you took an average ole loaf of zucchini bread and turned it on it’s head. What’s not to like!
Thank you Mary! I appreciate your fabulous comment!
Love, love, love zucchini bread! This one sounds just perfect.
Thank you for the wonderful comment Phillip!
Wow! This is so creative, Deb. I adore Biscoff and how lovely it must be with the pecans and zucchini. I can’t imagine wanting to try any other version, as this one sounds perfect. I love it.
Thank you Valentina! This recipe has become a new family favorite.
Love this zucchini bread! My husband brought home an overgrown zucchini from my BIL’s today and the only thing it is good for is bread. It was serendipitous to find this recipe. 🙂 Great use of Biscoff and the toasted pecans are a very tasty addition! Thank you for sharing this recipe!
Thank you for the wonderful comment MJ!
I just bought a bunch of zucchini and love Biscoff cookies – can’t wait to try this recipe and your photos look soooo delicious! I also love cooking the squash blossoms too – look forward to seeing the at the farm stand – Cheers:)
Thank you for the gracious comment Stephanie! Don’t you just love summer?
I would actually love it if someone left a pile of zucchini on my porch as the old story goes. I’d love to grow my own and have pounds of it. This bread looks fantastic. A great use for lovely zucchini!
Thank you Lisa! This is the first year in a very long time that our plants have been prolific! Usually the summer fog tempers their growth.
It’s zucchini-time of the year, indeed. I welcome a new rendition of a bread. Especially with a new ingredient. I’ve never heard of Biscoff, but I love speculoos.
Thank you Lynda! Biscoff is worth finding, it’s very addicting!
Deb, I have never heard of Biscoff but now I have to try it . Your zucchini bread looks over the top and the photos are absolutely gorgeous .
Thank you for the scrumptious comment Gerlinde, I appreciate your kindness!
Oh my. What a wonderful idea. My daughter LOVES Biscoff (we call it Lotus spread or Speculoos spread over here) and would love ME forever if I made this. We have zucchini plants growing rather rampantly too but they get mostly the savoury treatment.
Thank you Kellie! Our zucchini gets the savory treatment too, but a sweet treat is always a joy!
Wow… This zucchini bread is too much of a good thing. It looks so moist and appetizing, Deb! Pinned!
Thank you for the scrumptious comment Denise!
As a Biscoff lover, I know this bread is a winner! The toasted pecans make such a lovely topping and I know I’d be unable to let the bread cool completely before sampling. Divine!
Thank you Laura! Biscoff is quite addicting!
This is SO wonderful–total inspiration for zucchini plethoras! I love it. That Biscoff swirl is the best thing to happen since, well, Biscoff! Wishing you a lovely weekend, Deb!
Thank you for the wonderful comment Ala! Enjoy the weekend, it is always too short!
Ingenius! I love this version of zucchini bread! Beautiful photos, too!
Thank you Carol! I’m pleased you enjoyed the photos!
I’ve been overloaded with zucchini myself, and this looks like a wonderful way to use up a few! I love the combination of flavors and textures you have going in this bread.
Thank you Viviane! Don’t you just adore summer!