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Pecan Zucchini Bread Recipe

"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 YIELD: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

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.

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

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MY REVIEW
Reviewed Aug. 23, 2015

"I have to say, this bread is a winner, followed the recipe,love it."

MY REVIEW
Reviewed May. 23, 2015

"Even the husband that doesn't like zucchini liked this!"

MY REVIEW
Reviewed May. 1, 2015

"Very good - church bake sale favorite. I added about 2/3 cup of mini chocolate chips too."

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!"

MY REVIEW
Reviewed Sep. 15, 2009

"Ileft out the pecans,and it was great"

MY REVIEW
Reviewed Aug. 30, 2009

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

MY REVIEW
Reviewed Aug. 30, 2009

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

MY REVIEW
Reviewed Jun. 29, 2008

"yummy bread... goes to my fave:)"

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