Super Tasty Pecan Zucchini Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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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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