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zuke pecan bread


i found this great zuke bread recipe in the rocky mountain news, but, it originated in the uncommon gourmet cookbook by ellen helman. i've made it many times over the years and have always had good luck with it. i also like to make muffins out of this batter as well. fill them about 2/3 full and bake about 25 minutes at 350 degrees. bread or muffins freeze really well. i cut down the prep time by grating and freezing 3 cups of zuke's in freezer bags and defrosting as i need them.


# # # # # # # # # # # # # #


  1. Preheat the oven to 350f
  2. Grease and flour 3 8x4-inch loaf pans
  3. Beat eggs
  4. Oil
  5. Sugar
  6. And vanilla together until thick
  7. Add the zucchini and stir well
  8. Sift together 3 cups flour
  9. Baking powder
  10. Baking soda
  11. Salt
  12. Cinnamon
  13. Cloves
  14. And nutmeg
  15. Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended
  16. Dust the nuts and raisins with 1 tbs of flour and gently fold into batter
  17. Pour batter into prepared pans
  18. Dividing evenly
  19. Bake for 50-60 minutes
  20. Or until cake tester inserted in middle comes out clean
  21. Let breads cool in pans for 20 minutes
  22. Remove to racks to completely cool

Step 11

Total Time in Minute 80

Ingredients Count 14

cooking zuke pecan bread

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Vanilla extract


All-purpose flour

Baking powder

Baking soda







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