I'm loving this new quick bread recipe. Zucchini Nut Bread uses fresh zucchini, chopped pecans, and less sugar - making this a lighter version of the seasonal zucchini recipe. Unbelievably moist and delish!
Course Breakfast, Snack
Cuisine American
Keyword zucchini bread
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour3 minutesminutes
Servings 24slices (three loafs)
Calories 158kcal
Author Sue Ringsdorf
Ingredients
3largeeggs
1cupcanola oil
1/2cupapplesauce
1cupbuttermilk
1Tablespoonvanilla
1/4cuppure maple syrup
3cupsall-purpose flour
1cupbrown sugar
1teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
1teaspooncinnamon
1/2teaspoonnutmeg
2cupsshredded zucchini- leave skins on
1cupchopped pecans
Instructions
Preheat oven to 350 degrees. Prepare three loaf pans with baking spray.
In a large mixing bowl, combine the wet ingredients - the eggs, canola oil, applesauce, buttermilk, vanilla, and pure maple syrup.
In another mixing bowl, combine the dry ingredients - the flour, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
Pour the dry into the wet ingredients, and mix until just combined.
Add the shredded zucchini and the chopped pecans, and mix again.
Pour mixture into three loaf pans. Bake for approximately 40 - 45 minutes, or until center is cooked through. Test with a toothpick to make sure it's done.
Remove loafs to cooling racks. Store in airtight container.
Notes
This bread freezes well up to three months. It stays fresh on countertop (in airtight container) for a few days.Zucchini Nut Bread makes a great gift!