Start with a package of spice cake mix and add shredded zucchini and pecans for an easy version of sweet zucchini bread. For best results, shred zucchini using the large holes on a box grater.
1 cup chopped pecans, divided
1 (18.25-oz.) package spice cake mix
1 1/4 cups milk
1/2 cup canola oil
3 large eggs
2 cups shredded zucchini (1 medium zucchini)
How to Make It
Place 2/3 cup pecans in a single layer in a shallow pan.
Bake at 350° for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.
Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 1 minute, stopping to scrape bottom and down sides of bowl as needed. Stir in zucchini and 2/3 cup toasted pecans. Pour batter evenly into 2 (9- x 5-inch) lightly greased loaf pans. Sprinkle remaining 1/3 cup pecans evenly over batter.
Bake at 350° for 35 to 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and let cool 15 minutes before slicing.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Spice Cake Mix.
This was incredibly moist. Using the spice cake mix made it easy and gave it great flavor. The strips of zucchini running throughout gave it such a pretty presentation. I needed to cook mine longer than the recipe suggested.