Pecan Zucchini Bread
Sunday August 18th 2013, 9:47 pm
Filed under: Family,Food,Recipes

I made up a zucchini bread recipe twenty-five years ago after buying and freezing and using for the longest time a twenty pound bag of pecan meal from Sunnyland Farms, and then another. It’s been a long time since I made this, though; I have no idea now where I had it written down.

But how could I resist those big blue Bambi eyes? And so tonight I tried to replicate what her memories were making perfect. And this will definitely do–so I’m putting it where I know I won’t lose it again. Here.

The ground pecans substitute for some of the flour and half the oil of this fairly standard recipe.


Pecan Zucchini Bread a Michelle–two loaves

Measure a mildly heaping cup of toasted (350, 10 min–or don’t worry about the toasting if you don’t want to) pecans and cuisinart them till they start to be pecan butter–I’m liking smoother over grittier since I’m the one doing it. It came to just under 3/4 cup packed.

Mix in a half cup melted butter. (Oh but I wish. Earth Balance worked fine.) Whip in two cups gently-packed, grated zucchini, and three eggs. (Oh. I was supposed to add in a tbl of vanilla?  Oops, I guess.)

In a separate bowl, mix: 2 1/2 cups of flour with 1 1/2 tsp baking powder, 1 1/4 cups sugar (this is a cup less than what they said but plenty sweet for us), 1 tsp salt, and 1 tablespoon cinnamon.

Whip in the liquid mixture. Bake at 325 for about 55 minutes or till a toothpick in the center comes out clean.

Try not to eat it all before morning. That first loaf is going down fast.

(Edited to add in the morning: I might take 1/4 cup flour out for next time, but it’s good as is and makes great toast, somewhat biscotti-esque, to spread with cream cheese.)

8 Comments so far
Leave a comment

That sounds delicious! But in light of recent back events, I must now avoid foods that become simple sugars when digested. DARN!

Comment by Jody 08.19.13 @ 4:16 am

Oh that does sound perfect… I wonder if there are pecans at home?

Comment by Channon 08.19.13 @ 8:04 am

yum! wish I’d had this recipe a couple of summers ago when my zucchini were running amuck!! I’ll be filing this away for future reference

Comment by bev 08.19.13 @ 8:31 am

Whose big blue Bambi eyes?
My,but you do have some fascinating recipes! I can’t handle his one, though. Allergic to nuts, even some of the two-legged kind.

Comment by Donald Meyer 08.19.13 @ 9:36 am

Oh, that does sound yummy! Wonder if my I-hate-zucchini son could be fooled?

Comment by DebbieR 08.19.13 @ 3:16 pm

There’s no way I know of to resist Bambi eyes.

I once had to give a persuasive speech in a class. I did convince a I-hate-zucchini person to try some of the zucchini bread I had with me.

Comment by RobinM 08.19.13 @ 6:25 pm

I have a friend who throws a cup of blueberries into hers. You’d be amazed. I wonder what that would do to this.

Comment by Marian 08.19.13 @ 11:38 pm

Looks yummy! Oscar loved Earth Balance until he discovered his corn allergy :-{
Now he is trying alternatives, but so far, no joy.

Comment by Diana Troldahl 08.20.13 @ 12:26 pm

Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>