Pecan Zucchini Bread Recipes

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DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS

Provided by Cooking Channel

Time 1h45m

Yield 1 9 by 4-inch loaf or 3 mini loaves

Number Of Ingredients 14



Double Chocolate Zucchini Bread with Pecans image

Steps:

  • 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
  • 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
  • 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
  • 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
  • 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
  • 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.

Cooking spray
1 medium zucchini
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chopped pecans
1/2 cup chocolate chunks

PEAR ZUCCHINI BREAD

Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 14



Pear Zucchini Bread image

Steps:

  • In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts :

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

APPLE ZUCCHINI PECAN BREAD

This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.

Provided by Marie

Categories     Quick Breads

Time 1h15m

Yield 3 loaves

Number Of Ingredients 13



Apple Zucchini Pecan Bread image

Steps:

  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
  • In another bowl, beat eggs and add oil, sugars and vanilla.
  • Pour over dry ingredients and mix well.
  • Stir in zucchini, apples and pecans (batter will be stiff).
  • Spoon into three greased 8x4x2" loaf pans.
  • Bake at 350° for 50 to 55 minutes or until tests done.
  • Cool in pan for ten minutes before removing to a wire rack to cool completely.

4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
5 eggs
1 1/2 cups vegetable oil
2 cups sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apple
1 1/2 cups chopped pecans

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