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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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pecan Zucchini Bread in Quick Cooking May/June 2003

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.

Reviews for Pecan Zucchini Bread

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 13, 2014

"Sour cream makes EVERYTHING taste better!! This is good and moist. I added orange juice glaze on the top. I also overlapped greased foil in the pans and poured the batter on top. It baked fine and then it was so much easier to remove!"

MY REVIEW
Reviewed Jan. 9, 2014

"I'm going to try this using applesauce instead of oil and half the salt."

MY REVIEW
Reviewed Jul. 21, 2013

"Great recipe. I love pecans and had to try this since our zucchini is abundant this year. I had a ripe banana, so I threw that in too."

MY REVIEW
Reviewed Nov. 16, 2012

"The best I have ever had"

MY REVIEW
Reviewed Aug. 11, 2012

"Very moist and tasted great. Passed my husband test!"

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