Best 6 Zuke Pecan Bread Recipes

ZUKE PECAN BREAD

Steps:

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

SOUTHERN PECAN BREAD

Steps:

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
• Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
• Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
• Cool completely in the pan, and then cut into squares.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ZUCCHINI PINEAPPLE BREAD

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

CHOCOLATE ZUCCHINI BREAD

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

KUMQUAT PECAN BREAD

Steps:

• Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
• To puree kumquats: wash the kumquats and cut each one in half. Remove seeds. Place kumquat halves in food processor and process until pureed; set aside. (I actually finely chopped mine rather than pureeing them, and it worked out just fine.).
• In a mixing bowl, combine milk, eggs and oil.
• In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
• Fold in pureed kumquats and pecans.
• Bake in a 350° oven for 50-60 minutes.
• Cool and remove from pan.