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1
Preheat oven to 350F.
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Note regarding pecans: Toast on a baking sheet for 5 minutes or so till they're all the way warm, then toss them in a little food processor to mince finely. If no food processor, mince as fine as possible by hand.
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3
Note on grated zucchini: This amount is about 2 6-inch zucchini or one larger one. Grate by hand with a simple hand grater. Do not mince, it will mush too much if it is minced.
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4
In a large bowl, mix dry ingredients (including pecans) well with a fork and set them to the side.
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In a separate large bowl, mix your wet ingredients (eggs, oil and zucchini) together well and let sit on the counter 5-10 minutes.
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6
Then, make a well in your dry ingredients and pour your wet ingredients all at once into the dry ingredients. Stir the mixture until everything is good and wet. Batter will be lumpy. Try not to overmix, you want it all combined well with no dry spots but do not beat to death.
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7
Spray canola oil in a 13x9 Pyrex baking dish. Pour mixture into it. Place in oven for 40-50 minutes. Check it 35 minutes in - toothpicks inserted in center will come out clean. Mine usually bake for 40 minutes, but ovens will vary!
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8
Serve warm with a little touch of butter. Great reheated (microwave or toaster) for breakfast. Let cool completely before covering. I keep mine in the fridge. Also freezes well, just wrap cooled bread tightly in plastic wrap and then in foil.
