Pecan Zucchini Bread
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 2 loaves.
"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.
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 large 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 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 each: 163 calories, 7g fat (1g saturated fat), 22mg cholesterol, 125mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC