Pecan Zucchini Bread

Name: Pecan Zucchini Bread
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 teaspoon baking soda; 3 eggs; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 237 milliliters chopped pecans; 1 teaspoon salt; 118 milliliters sour cream; 473 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters vegetable oil; 473 milliliters shredded zucchini

Pecan Zucchini Bread is a vegetarian morn meal. This recipe makes 32 servings with 156 calories, 2g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up baking powder, vegetable oil, vanillan extract, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Sour Cream

Zucchini

Vanilla

Egg

Nuts

Cooking Oil

Equipment you will use

Bowl

Transfer to two greased 9-in. x 5-in. loaf pans.

Equipment you will use

Loaf Pan

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.

Equipment you will use

Toothpicks