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    You are in: Home / Recipes / Zuke Pecan Bread Recipe
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    Zuke Pecan Bread

    Zuke Pecan Bread. Photo by Bev

    1/1 Photo of Zuke Pecan Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Laudee's Note:

    I found this great Zuke Bread recipe in the Rocky Mountain News, but, it originated in The Uncommon Gourmet Cookbook by Ellen Helman. I've made it many times over the years and have always had good luck with it. I also like to make muffins out of this batter as well. Fill them about 2/3 full and bake about 25 minutes at 350 degrees. Bread or muffins freeze really well. I cut down the prep time by grating and freezing 3 cups of Zuke's in freezer bags and defrosting as I need them.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Grease and flour 3 8x4-inch loaf pans.
    3. 3
      Beat eggs, oil, sugar, and vanilla together until thick.
    4. 4
      Add the zucchini and stir well.
    5. 5
      Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
    6. 6
      Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
    7. 7
      Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
    8. 8
      Pour batter into prepared pans, dividing evenly.
    9. 9
      Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
    10. 10
      Let breads cool in pans for 20 minutes.
    11. 11
      Remove to racks to completely cool.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on July 15, 2004

      55

      Excellent zucchini bread, Laudee! I used the 9x4" loaf pan and it left over enough batter to make a mini loaf. I liked the addition of the pecans and the raisins. The raisins added just the right touch of sweetness. I'm wondering how this might taste omitting the raisins and adding small chopped dates. The nutmeg and clove was also a nice addition! I'm planning to gorge myself on the mini loaf now, and freezing the larger loaf for a time when we have company : ) Yummy, Laudee!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2003

      55

      Laudee C, We have Zuchinni year round as my husband grows it and then he shreds it for me and measures it out and freezes it for me,so when I find a recipe I want to try I have the zuchinni on hand to do so,And may I say this Bread was Soooooo Gooood, I love zuchinni bread best of all,I like banana bread too,but zuchinni is my favorite, The only thing I did different was to use Black Walnuts instead of pecans.(My favorite),But this recipe was Wonderful. Thanks,Darlene Summers

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zuke Pecan Bread

    Serving Size: 1 (1780 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2116.3
     
    Calories from Fat 949
    44%
    Total Fat 105.4 g
    162%
    Saturated Fat 14.9 g
    74%
    Cholesterol 211.5 mg
    70%
    Sodium 1343.6 mg
    55%
    Total Carbohydrate 278.2 g
    92%
    Dietary Fiber 10.4 g
    41%
    Sugars 168.8 g
    675%
    Protein 25.1 g
    50%

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