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.
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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.)