Several years ago, I discovered a recipe for Zucchini Bread that was so simple and yet quite tasty. This week I decided to make it for a co-worker's birthday. I made some for my husband at the same time and he DEVOURED it! He likes it refrigerated, but it is just as good stored at room temperature. That's assuming, of course, that you have some left over to store! (-:
1 cup chopped pecans, divided
Place 2/3 cups of chopped pecans in a single layer in pan. Bake at 350 degrees for approximately 6 or 7 minutes, stirring occasionally, until the nuts are lightly toasted.
Shred zucchini.
Place cake mix, milk, canola oil and eggs in mixing bowl. Beat at low speed with an electric mixer for 30 seconds. Increase the speed to medium and continue mixing for approximately 1 minute - scraping the bowl as necessary.
Stir in shredded zucchini.
Add 2/3 cup of toasted chopped pecans.
Stir until well-combined.
Bake at 350 degrees for approximately 40 minutes or until a long wooden pick comes out clean when inserted in the center.
1 cup chopped pecans, divided1 (18.25 oz.) spice cake mix
1 1/4 cups milk
1/2 cup canola oil
3 large eggs
2 cups shredded zucchini (approx. 3 small or 1 medium zucchini)
Place 2/3 cups of chopped pecans in a single layer in pan. Bake at 350 degrees for approximately 6 or 7 minutes, stirring occasionally, until the nuts are lightly toasted.
Shred zucchini.
Place cake mix, milk, canola oil and eggs in mixing bowl. Beat at low speed with an electric mixer for 30 seconds. Increase the speed to medium and continue mixing for approximately 1 minute - scraping the bowl as necessary.
Stir in shredded zucchini.
Add 2/3 cup of toasted chopped pecans.
Stir until well-combined.
Pour batter evenly into 2 lightly greased loaf pans. Sprinkle remaining 1/3 cup chopped pecans evenly over batter.
Bake at 350 degrees for approximately 40 minutes or until a long wooden pick comes out clean when inserted in the center. Cool in pans on a wire rack for 10 minutes.
Remove bread from pans to wire rack and let cool at least 20 minutes before cutting.
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10 comments:
Can't wait to try this one! Sounds like a perfect breakfast with some butter and a cup of coffee!
i do agree!
These looks terrific, I have made zucchini bread before, chocolate zucchini bread too. But never with a cake mix, I will have to try it!
Sounds delicious!!! I need to run out to the store later today. I am going to pick up the ingredients I need and make this. Can't wait!!
YUUUUUMMMMMMM. This makes me so happy.
I've missed your great recipes the last couple of weeks. =) This one looks really good.
Blessings, Trina
Thankyou again for making me my Birthday treat! I too devoured it :) YUMM!
I need help with my zucchini bread. I made it and if never got done in the inside. I kept baking it and baking it and baking it. The bottom was gooey and wet. Should i have done something special to my zucchini? I think it was too wet but I didnt know if i am supose to dry it or cook it.
Thin Within,
I have never had that problem. You do not need to cook the zucchini prior to assembling. You could certainly drain the zucchini on paper towels prior to adding, but I have never had to do that.
Do you live at a high elevation because I know that can make a difference.
I'm so sorry that you had difficulty.
I had the same problem as the poster above... gooey on the inside. I looked at the recipe again, and I'm realizing that there was A LOT of liquid, not just from the zucchini, but also the 1 1/4 (1.25) cups of milk... could that have been a typo? I know the original boxed cake mix only asked for about 1/4 cup of water... the next time I will try using only 1/4 cup of milk, and maybe that will fix it.
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