MOIST PECAN ZUCCHINI BREAD
Steps:
- Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
- Shred the zucchini and squeeze out excess moisture. Set aside.
- In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
- In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
- Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 31 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 16 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PECAN ZUCCHINI BREAD
"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS
Provided by Cooking Channel
Time 1h45m
Yield 1 9 by 4-inch loaf or 3 mini loaves
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
- 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
- 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
- 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
- 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
- 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
APPLE ZUCCHINI PECAN BREAD
This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.
Provided by Marie
Categories Quick Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
- In another bowl, beat eggs and add oil, sugars and vanilla.
- Pour over dry ingredients and mix well.
- Stir in zucchini, apples and pecans (batter will be stiff).
- Spoon into three greased 8x4x2" loaf pans.
- Bake at 350° for 50 to 55 minutes or until tests done.
- Cool in pan for ten minutes before removing to a wire rack to cool completely.
KELLY'S CHOCOLATE CHIP AND PECAN ZUCCHINI BREAD
Make and share this Kelly's Chocolate Chip and Pecan Zucchini Bread recipe from Food.com.
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In large bowl, beat eggs til foamy.
- Beat in next 4 ingredients.
- Beat in zucchini.
- In another bowl, combine dry ingredients, add to wet mixture.
- Mix well.(*Except nuts and chips.)
- Then stir in nuts and chips.
- Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
- Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Nutrition Facts : Calories 3787.5, Fat 208.2, SaturatedFat 50.2, Cholesterol 279, Sodium 2008.7, Carbohydrate 474.4, Fiber 23.6, Sugar 304.9, Protein 42.7
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