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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Pecan Orange Bread Recipe

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This recipe for Zucchini Pecan Orange Bread is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pound grated zucchini, 3 cups
1¼ cup packed brown sugar
¼ cup vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp grated orange zest
1½ cups ( 7½ ounces) all purpose flour
½ cup(2¾ ounces) whole wheat flour
1½ tsp salt
1 tsp baking powder
1 tsp baking soda
½ tsp nutmeg
1 tsp cinnamon
¾ cup toasted chopped pecans
1 TBSP granulated sugar
Directions:
Directions:
Grease a 8½ by 4½ inch loaf pan. Heat oven to 325º with oven rack in middle position.

Drain as much liquid as possible from grated zucchini about ½ to ⅔ cup and discard. Whisk brown sugar, oil, eggs, vanilla and orange zest together in a medium bowl. Fold in zucchini

Whisk flour together with salt, baking powder,baking soda, nutmeg and cinnamon in large bowl. Fold in zucchini mixture until just incorporated. Fold in pecans. Pour batter into prepared pan and sprinkle with the sugar.

Bake until top bounces back when gently pressed and toothpick inserted in center comes out with a few moist crumbs attached, about 65 to 75 minutes. Let cool in pan on wire rack for 30 minutes. Remove bread from pan and cool completely on wire rack.

 

 

 

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