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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| baking powder: 1/4 tsp |
| eggs: 3 |
| vegetable oil: 1/2 cup |
| sour cream: 1/2 cup |
| vanilla extract: 1 tsp |
| zucchini squash (grated): 2 cups (shredded) |
| pecans (chopped): 1 cup |
Pecan Zucchini Bread
Credit: AllRecipes
User rating:
"'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."
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Prep Time
15 min -
Cook Time
60 min -
Servings
32 serving(s)
Tags
Directions
- 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 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.