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Easy Zucchini Bread

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.

Southern Living OCTOBER 2007

  • Yield: Makes 2 loaves
  • Prep time: 25 Minutes
  • Bake: 47 Minutes
  • Cool: 25 Minutes

Ingredients

  • 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)

Preparation

1. Place 2/3 cup pecans in a single layer in a shallow pan.

2. Bake at 350° for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.

3. 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.

4. 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.

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Easy Zucchini Bread Recipe

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