"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Easy Zucchini Bread Recipe

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This recipe for Easy Zucchini Bread, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Jakiel
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans, divided and toasted
18.25 oz. pkg. spice cake mix (Duncan Hines)
1 1/4 c. milk
1/2 c. canola oil
3 lg. eggs
2 c. shredded zucchini

Directions:
Directions:
Preheat oven to 350. Toast 2/3 cup pecans in oven 6-7 minutes, stirring occasionally. Beat cake mix and next 3 ingredients at low speed 30 seconds; increase to medium; scrape bowl and beat 1 more minute. Stir in zucchini and pecans. Pour into two 9x5 greased pans. Sprinkle remaining pecans over batter. Bake 25-40 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool 15 minutes before slicing.

 

 

 

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