Rating: 3.5 stars
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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.

Recipe by Southern Living October 2007

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Recipe Summary

prep:
25 mins
bake:
47 mins
cool:
25 mins
total:
1 hr 37 mins
Yield:
Makes 2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 2/3 cup pecans in a single layer in a shallow pan.

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  • 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.

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