Zucchini Kahlua Bread

Submitted by Nimz_

"Love the flavor that the Kahlua adds to this. Very moist and the texture is excellent."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 2 loaves

ingredients

• 1 cup vegetable oil
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 1 cup grated raw zucchini, dried with paper towels
• 1⁄2 cup grated carrot
• 8 ounces crushed pineapple, drained
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 3 tablespoons Kahlua
• 1 cup chopped pecans

directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, on medium speed, blend oil and sugars.
3. Add eggs, zucchini, carrots and pineapple.
4. Mix dry ingredients together and add to the sugar mixture and mix well.
5. Fold in nuts and Kahlua.
6. Lightly spray two loaf pans with Pam.
7. Divide the mixture evenly between the two loaf pans.
8. Bake for 40-45 minutes.

Reviews

[Outta Here]

This was very tasty and moist. I used the brown sugar but replaced the white sugar with Splenda. I also used the recommended substitution found in the Kitchen Dictionary here on 'Zaar for the Kahlua and it worked fine. Thanks, Nimz, for another winner!

 

[Cookin Elvis]

This was absolutely delicious. It was moist and stayed moist for many days. I took this to work and my co-workers loved it. I enjoyed as a snack after dinner and for breakfast as well. Kudos to you and your wonderful creation! Maybe a little cream cheese frosting would have made it five star....but I am a sweet lover. Great job. Elvis is in the building for this one.

 

[MsBindy]

This was nice, but very 'sticky'. A little more so than I like. We had to eat it with forks. I baked it in 6 small individual size loaf pans, and they still took the full 40 minutes to cook.

 

[Debs Recipes]

Exceptionally moist, incredibly good-tasting zucchini bread!! As I mixed up the batter it felt like too much sugar and cinnamon were going in, but I stayed true to the recipe and found the finished bread to be not overly sweet or spicy. My loaf stayed flat, even barely concave on top, so I think the leavenings could be adjusted somewhat. And it was necessary to increase the baking time by 10 minutes. Despite such details, this zucchini bread was very much enjoyed and is something I'll gladly bake again!

 

[Rita1652]

Yes this is moist and very sweet. Did not taste the Kahlua But still tasty good DH went back for seconds. The directions could have been clearer. Should state to preheat oven, Blending of oil and Both sugars, and blend in a blender by hand? ( I used the food processor for the complete recipe.)Should zucchini been squeezed of excess moister, what size loaf pans? I used 2-8 cup loaf pans 9x5x3 and it took over an hour to bake. All in all this was a very common and great Zucchini bread recipe but could have been clearer in the directions. Thanks. Good Luck!