Moist Pecan Zucchini Bread Recipes

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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



Pecan Zucchini Bread image

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.

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

WONDERFULLY MOIST ZUCCHINI BREAD

This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)

Provided by gypsysister

Categories     Quick Breads

Time 21m

Yield 2 loaves

Number Of Ingredients 11



Wonderfully Moist Zucchini Bread image

Steps:

  • Beat eggs until fluffy.
  • Add oil, sugar, zucchini.
  • Add dry ingredients.
  • Add vanilla and if using , fold in nuts and raisins.
  • Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups zucchini, grated with skin on
1 1/2 tablespoons cinnamon
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)

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



Kelly's Chocolate Chip and Pecan Zucchini Bread image

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

3 eggs
1 cup vegetable oil
1 cup sugar
1 cup dark brown sugar
2 teaspoons vanilla
2 cups zucchini, peeled, grated
3 cups flour
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup chopped pecans
2 cups semi-sweet chocolate chips or 2 cups milk chocolate chips

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