The kids are grown, now what?: Zucchini Pecan Bread

Thursday, August 8, 2013

Zucchini Pecan Bread

This post is sponsored by The National Pecan Shellers Association. Thank you to Harrell Nut Company for providing the Pecan Meal. All thoughts and opinions are my own.

Zucchini Pecan Bread

Happy National Zucchini Day! We are at the height of zucchini season and I picked up some beautiful zucchini at the farmer's market the other day. Zucchini are great in so many dishes but one of my favorite is zucchini bread. 

When the Pecan Shellers Association contacted me and asked me to come up with some recipes for ground pecans, I was pretty excited! Pecans are my most favorite nut. I love them whole and roasted with a little sea salt. I add them to cookies and cakes and pies ( we can't forget the pecan pie!), and turtles! What's a turtle without pecans? I have been using Almond Meal for a couple of years now, so why not Pecan Meal? What better way to celebrate pecans than using them in one of my favorite breads. This is a moist and delicious bread that I think you will love.

1 1/2 C Gluten Free All Purpose Flour
1 1/2 C Pecan Meal
1 TSP Salt
1 TSP Baking Powder
1 TSP Baking Soda
3 Eggs
Zest from 1 Lemon
Juice from 1 Lemon
1/2 C Vegetable Oil
1 C White Sugar
1 C Brown Sugar
1 TBSP Vanilla Extract
2 C Zucchini, Grated
1 C Milk Chocolate Chips

Preheat oven to 325 degrees.

Grease and flour 2 full size loaf pans.


In a medium bowl, mix together flour, pecan meal, salt, baking powder and baking soda.



In a large bowl, mix together eggs, lemon juice and zest, vegetable oil, sugars and vanilla.

Add dry ingredients to the wet ingredients and mix until combined. 

Fold in zucchini and chocolate chips. Pour half of batter into each prepared pan. Bake at 325 degrees for 45 to 55 minutes. Cool completely before removing from pan.



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