"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Super Tasty Pecan Zucchini Bread Recipe

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This recipe for Super Tasty Pecan Zucchini Bread, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ray Martins
Added: Monday, January 2, 2006


Dry Ingredients:
1-1/4 c. flour
1-1/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1/2 tsp. ground Jamacian ginger
1/4 tsp. allspice
1/4 tsp. ground cloves

2-1/2 c. zucchini, shredded or grated
1 c. pecans, broken into large pieces
1 tsp. lemon rind, grated

4 eggs
1-1/2 c. sugar
1/2 c. dark brown sugar, packed
1 c. extra light olive oil (Bertolli)
1 tsp. vanilla
1 T. light rum
Cinnamon-sugar mixture

Sift all of the dry ingredients into a large bowl and set aside. Combine zucchini, pecans and lemon rind and also set aside. Beat the eggs, sugar, oil, vanilla and rum until blended thoroughly. Slowly add the sifted dry ingredients to the egg mixture until everything is blended. Add the zucchini mixture and fold in until well blended.

Grease two 9-inch loaf pans with butter and coat with a cinnamon-sugar mixture. Pour in the batter and coat the top of each pan with the cinnamon-sugar mixture. Bake at 350 F. for one hour.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
This is a perfect item for a bake sale or to use as a hostess gift. The cinnamon-sugar mixture is 1/2 c. sugar and 2 tsp. cinnamon.




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