Pecan Zucchini Bread Recipe

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"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
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Pecan Zucchini Bread Recipe
  • Prep: 15 min. Bake: 1 hour + cooling
  • Yield: 32 Servings
    •
15 60 75

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped pecans

Directions

  • In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts.
  • Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

Nutritional Facts 1 serving (1 each) equals 163 calories, 7 g fat (1 g saturated fat), 22 mg cholesterol, 125 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pecan Zucchini Bread in Quick Cooking May/June 2003

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Reviews for Pecan Zucchini Bread

Pecan Zucchini Bread

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(1-6) of 6 reviews

Reviewed on Nov. 16, 2012 by micheller6366

The best I have ever had

Reviewed on Aug. 11, 2012 by NurseBecky

Very moist and tasted great. Passed my husband test!

Reviewed on Sep. 15, 2009 by ucharley

Ileft out the pecans,and it was great

Reviewed on Aug. 30, 2009 by beagle5

I always make my zucchini bread with walnuts but I'm going to try it with pecans for my next batch!!  Dog

Reviewed on Aug. 30, 2009 by IvyTB

I love this recipe, but replace the oil with cinnamon or regular applesauce. I love it:)

Reviewed on Jun. 29, 2008 by mcarper3@lycos.com

yummy bread... goes to my fave:)

 
 

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