Sunday, August 1, 2010

Easy Zucchini Bread

The hotter the weather the faster the zucchini grows. I remember picking the vines clean in the morning only to find the vines covered with zucchini ready for picking the next morning. What's a girl to do with all that fresh zucchini? Why bake easy zucchini bread, of course. This recipe yields 2 loaves.

1 package spice cake mix
1 1/4 cups milk
1/2 cup canola oil
3 large eggs
2 cups shredded zucchini
1 cup chopped pecans

Beat cake mix, milk, oil, and eggs at low speed with electric mixer for 30 seconds. Then, increase to medium speed and beat 1 minute, scraping bottom and sides of bowl.

Stir in zucchini and 2/3 cup pecans. Pour batter into 2 (9"x5") lightly greased loaf pans. Sprinkle remaining pecans evenly over batter.

Bake at 350 for 35-40 minutes until wooden pick comes out clean.

Cool in pans on a wire rack for 10 minutes. Remove from pans to wire rack and let cool another 15 minutes before slicing.

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