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  • Lucia Borzillo

A Celebration of Zucchini!

We do not have a garden but I am checking in on one while the garden owners are away.

It seems the resident bunny has ideas of its own about watching over the garden!


One look at the zucchini bursting from the vines and I knew exactly what was calling my name: zucchini bread! Now, I'm not a huge fan of overly sweet breakfasts. This is where this Pecan and Zucchini Bread recipe comes in and steals the show.

This recipe, courtesy of the fantastic blog "An Italian In My Kitchen" (yes, I do bake a lot from there - the recipes are always delicious!), strikes the perfect balance. The zucchini keeps the bread moist and flavorful, a touch of cinnamon adds warmth, and the roasted pecans? Well, they provide a delightful crunch that takes this bread to the next level.


It's a flavor combination that's both comforting and satisfying, making it the ideal way to start the day. Plus, it's a fantastic way to use up all that garden-fresh zucchini before the bunny gets to it!


P.S.  Be sure to check out my other blog, "So What Are You Making For Dinner?" for a peek at all the delicious zucchini dishes I'm whipping up for our evening meals!


Pecan and Zucchini Bread


Ingredients-

1 medium zucchini (1 cup shredded)

1 1/2 cups all purpose flour

1/2 cup sugar

1/4 cup brown sugar (lightly packed)

1 1/2 teaspoons baking powder

pinch salt

1 teaspoon cinnamon

1/2 cup chopped roasted nuts (pecans, walnuts, almonds or hazelnuts)

2 eggs

1/3 cup + 1 tablespoon vegetable oil 

1 teaspoon vanilla extract


Method-

Pre heat oven to 350˚ F and grease and flour a 9 x 5 inch loaf pan.

Place the nuts on a baking sheet and roast until golden approximately 5-7 minutes, immediately transfer the roasted nuts from the baking sheet to a clean bowl, set aside to cool.

Shred the zucchini and squeeze out excess moisture.  Set aside.

In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.

In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla, combine well.

Pour the egg mixture into the flour mixture and stir just until combined (approximately 15 stirs).  


Spoon the batter into the prepared loaf pan and bake for approximately 55 – 50 minutes. 


Test for doneness with a toothpick.  


Let cool in pan for about 10-15 minutes then move to a wire rack to cool completely before serving. 

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