Pecan Zucchini Bread

Pecan Zucchini Bread

"'Sour cream makes this the best quick bread I've ever come across,' notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor."
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Ingredients

1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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Directions

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  1. In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts.
  2. Transfer to two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

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Reviews

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

Giving it a four because I changed it in use, but it's a good recipe. This being said, I made some changes based on the other reviews. I cut the sugar in half, replacing it with an equal amoun...

Most helpful critical review

I figured I would make a different kind of zucchini bread. This one was so moist that it was terribly heavy. After a couple of days there was a puddle of moisture in the wrap.

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Giving it a four because I changed it in use, but it's a good recipe. This being said, I made some changes based on the other reviews. I cut the sugar in half, replacing it with an equal amoun...

This recipe was a winner! I changed 3 cups white flour to 2 cups and subbed in 1 cup of whole wheat. Also with the sugar I used 1 cup white & 1 cup brown (instead of 2 cups of white). Next ti...

I have made this recipe a couple of times now. It is very versatile. Sometimes (when I am trying to be healthy) I replace half the flour with whole wheat flour and use 1 egg and 2 egg whites. I ...

Excellent recipe!!! I made 1 large loaf and 12 muffins and baked the muffins for 30 minutes. YUMMY!!!

Really great recipe!! Zucchini is just starting to come in here and was a really good way to use some of the extra!! Thanks for the recipe!

Loved this recipe! Instead of lemon extract I used the zest of an entire lemon.

This was DELICIOUS!!! I did not add the pecans because I did not have them on hand. I also added a package of vanilla instant pudding mix. This bread was so moist and delicious. I baked the ...

Yum! Great way to use all that zucchini from the garden.

This is a great recipe. It has the moistness that I was looking for.

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