Zucchini With Pecans Recipes

DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS

Double Chocolate Zucchini Bread with Pecans image

Provided by Cooking Channel

Time 1h45m

Yield 1 9 by 4-inch loaf or 3 mini loaves

Number Of Ingredients 14

Ingredients

Cooking spray
1 medium zucchini
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chopped pecans
1/2 cup chocolate chunks

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.

ZUCCHINI AND PECAN SAUTE

Zucchini and Pecan Saute image

This saute is quick, easy...and DELICIOUS.

Provided by Ingeborg

Categories Fruits and Vegetables Vegetables Squash

Time 15m

Yield 2

Number Of Ingredients 4

Ingredients

3 tablespoons butter
⅓ cup chopped pecans
1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese

Steps:

In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 10.2 g, Cholesterol 48 mg, Fat 31.5 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 183.6 mg, Sugar 4.7 g

PECAN ZUCCHINI BREAD

Pecan Zucchini Bread image

"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

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped pecans

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.

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