Zucchini Pecan Bread

October 8, 2016

I’ve never really had a go to zucchini bread. I use different recipes all the time. This time, I pulled out the classic Silver Palate cookbook. Their recipe, that oddly enough I’ve never made, is pretty standard, and makes a big loaf. Instead of the walnuts I used pecans and upon finding pecan meal in the freezer from a trip to Georgia last year, decided to slip some of that in. Eureka. The bread is one of the best I’ve ever made, a deep rich brown from the pecan meal, and a good dose of cinnamon. Its moist with a crunchy crust. Perfect for fall. If you don’t have pecan meal (and who does?) pulse pecans in the food processor until very finely chopped.–Jill Melton, Editor

Ingredients

1 tablespoonbutter

3eggs

1 cupvegetable oil

1 cupsugar

2 teaspoonsvanilla

2 cupsgrated zucchini

1 1/2 cupsflour

1/2 cuppecan meal (or ground pecans)

1 1/2 teaspoonsbaking soda

1 teaspoonbaking powder

1 teaspoonssalt

1 teaspoonground cinnamon

1 cuppecans, chopped

Preparation

1. Preheat oven to 350F.

2. Butter a 9′ x 5″ loaf pan. Beat eggs, oil and sugar together until thick. Add vanilla and zucchini. Sift together flour, pecan meal ,baking soda, powder, salt and cinnamon. Add to egg mixture. Stir in pecans. Pour batter into prepared pan. Bake for 55 minutes or until done. Cool 10 minutes. Remove from pan When cool, wrap in plastic wrap. Serves 16.