Zucchini Bread With Pecan

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Ingredients

  • 7 tbsp butter
  • 1 tsp finely grated orange zest
  • 1 cup granulated sugar
  • 2 None large eggs, at room temperature
  • 1 2/3 cups self-rising flour, sifted
  • 3 tbsp all-purpose flour, sifted
  • 1/2 tsp ground cinnamon
  • 1/4 cup milk
  • 1 None large zucchini, grated, excess liquid removed

Instructions

  1. Preheat oven to 350°F. Grease an 8x4 inch loaf pan and line with baking paper, extending paper over long sides for handles.
  2. In a stand mixer, beat butter, orange zest and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, cinnamon, milk, zucchini and pecans until just combined. Transfer to prepared pan and smooth surface. Bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let stand in pan for 5 mins then transfer to a wire rack to cool completely. Serve sliced.

Nutrition & Diet Analysis (per serving)

784 kcal 39% DV
Protein Fat Carbs

Macronutrients

Protein 10g 20% DV
Total Fat 48.1g 62% DV
Carbs 88.1g 32% DV
Fiber 17.8g 64% DV
Sugar 13.7g 27% DV

Electrolytes

Sodium 157.3mg 7% DV
Potassium 562.5mg 12% DV
Cholesterol 141mg 47% DV

Vitamins & Minerals

Vitamin A 69.8mcg 8% DV
Vitamin C 18.7mg 21% DV
Vitamin D 0.4mcg 2% DV
Calcium 441.3mg 34% DV
Iron 6.1mg 34% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

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