Zucchini Bread VI Recipe
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Zucchini Bread VI

By: Phyllis Province 
"This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (54)

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x5 inch loaf
 

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup vegetable oil
  • 1 1/3 cups grated zucchini
  • 3/4 teaspoon lemon extract
  • 2/3 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
  2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 312 | Total Fat: 18.1g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 18, 2005 by jackieh   view full review
This bread is soooo good. If you leave out the pecans, sub all natural applesauce for veg oil...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 4, 2008 by 400luv   view full review
I made a LOT of changes to this bread, but it still was delicious! Used whole wheat flour,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 21, 2004 by www.GlutenReport.com   view full review
My husband and I loved this bread! I used 2/3 cup white sugar and added 1/3 cup honey and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 11, 2007 by omeletegirl   view full review
OOPS! Gave this recipe to my mom, suggested she follow the advice of "PERSONA" submitted in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 9, 2007 by Lisa B   view full review
This is wonderfully light bread. I used about 3/4 cup sugar and substituted whole wheat flour...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 12, 2007 by Jennifer   view full review
mine turned out rather heavy, I think because I substituted applesauce for the oil. next time...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 30, 2003 by NANCAROLE   view full review
Made this recipe over the weekend and all I can say is...... This is Excellent!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 30, 2011 by Elizabeth A   view full review
so so so so good. So easy to make, and it made the whole house smell delicious. I'll never...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 19, 2007 by SYcook23   view full review
Very moist and yummy, but lacking something...Nutmeg or cloves maybe. Personally it didn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 30, 2003 by BRIANANDLIZ   view full review
This was the first zucchini bread I ever made and it was the best I ever had.

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