Easy Zucchini Bread

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

1 (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.

Best Ever Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1 teaspoon ground cinnamon (optional)
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped *
Brown sugar

* Can substitute chocolate chips, or omit altogether.

Preheat oven to 350 degrees F and lightly grease a 9" x 5"-inch loaf pan.
In a large bowl, combine the flour, baking powder, cinnamon (if desired) and salt; set aside. 


Mash 2 of the bananas with a fork in a small bowl so they still have some texture.

With an electric mixer fitted with a wire whisk, beat the remaining bananas and sugar together until you have a light and fluffy cream.


Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.




 Mix in the dry ingredients just until blended; do not overmix.






Fold in the nuts (or chocolate chips) and the mashed bananas with a rubber spatula.



Pour the batter into prepared loaf pan. Sprinkle brown sugar across top of batter, if desired.

Tap pan on counter to get air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. (Don't worry if the bread has a crack down the middle of the top.) Rotate the pan periodically to ensure even browning.



Cool the bread in the pan for approximately 10 minutes, and then cool completely on a wire rack before slicing.