It’s that time of year again, already! Sheesh, it’s almost August and it seems like it was June about five minutes ago. Well, the good thing is the availability of fresh, local produce. One of my daughter’s male friends keeps bringing me giant zucchinis–so I had no choice but to figure out a great recipe for Zucchini Loaf. This one is easy, really tasty and fairly healthy. It makes 2 nice big loaves, everyone likes it, freezes well…and uses up all those zucchinis that everyone keeps dropping off!
Zucchini Pecan Loaf
adapted from allrecipes.com
makes 2 (9 x 5) loaves
- 2 ½ cups all-purpose flour
- ½ ground flax seed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 tsp ground nutmeg (fresh if possible)
- 3 eggs, room temperature
- 3/4 cup vegetable oil/light olive oil/coconut oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 1/2 cups grated zucchini
- 1 cup chopped pecans, dry roasted in pan, then coarsely chopped
- Line two 9 x 5 inch pans with parchment (using some butter to stick it to the pan) or grease and flour the pans and place on a baking sheet. Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. Set aside.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour mixture to the creamed mixture, mix until just nicely combined. Fold in zucchini and nuts with spatula until combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan for 10 minutes or so. Remove bread from pan, and completely cool. Enjoy! (freezes well, wrap in plastic wrap and foil or butcher paper).