Zucchini Pecan Bread Recipe
This Zucchini Pecan Bread is a perfect recipe to make with kids. It is yummy and made with good-for-you zucchini and pecans.
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Servings: 24
Calories: 243kcal
Equipment
- loaf pan
Ingredients
- 3 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup olive oil
- 2 cups shredded zucchini
- 3 cups flour
- 1 Tbs cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup chopped pecans
Instructions
- In a large bowl, mix together sugar, eggs, vanilla and oil.
- Add in baking soda, baking powder, salt, cinnamon and blend thoroughly.
- Next combine shredded zucchini into the mixture and mix in chopped pecans as well.
- Add flour and mix until thoroughly blended.
- Oil and flour pans to prevent bread from sticking to the sides.
- Bake 350° for 45-50 minutes. Use a cake tester or toothpick to test for doneness. Bread is ready when tester or toothpick inserted into center comes out clean.
- Sit on wire rack until cooled, approximately 15 minutes. Slide a knife around the edges of the pan to release bread. Flip pan upside down carefully over your hand or a bread board.
- Serve warm and store in a sealed container for up to 3 days.
- Recipe can be doubled and tripled for freezer prep. To thaw, just remove from the freezer and set on the counter. Slice bread and pop in the toaster for a warm treat.
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Nutrition
Serving: 24g | Calories: 243kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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