Pecan-Zucchini Bread Recipe

Name: Pecan-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 eggs; 1/4 cup oil; 1 tsp. vanilla; 1/2 cup firmly packed brown sugar; 1 cup loosely packed shredded zucchini (about 1 medium zucchini); 1 cup whole grain cereal flakes with raisins, dates and pecans; 3/4 cup flour; 1 tsp. CALUMET Baking Powder; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 cup PLANTERS Pecan Pieces

Servings: persons

2 eggs
1/4 cup oil
1 tsp. vanilla
1/2 cup firmly packed brown sugar
1 cup loosely packed shredded zucchini (about 1 medium zucchini)
1 cup whole grain cereal flakes with raisins, dates and pecans
3/4 cup flour
1 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup PLANTERS Pecan Pieces

1
Preheat oven to 350F.
2
Beat eggs, oil and vanilla in large bowl with wire whisk until well blended.
3
Stir in sugar.
4
Add zucchini and cereal; mix well.
5
Let stand 5 min.
6
Combine flour, baking powder, cinnamon, salt and pecans.
7
Add to cereal mixture; stir just until moistened.
8
Spread into 8x4-inch baking pan sprayed with cooking spray.
9
Bake 55 min.
10
to 1 hour or until toothpick inserted in center comes out clean.
11
Cool 10 min.
12
in pan; remove from pan to wire rack.
13
Cool completely.
14
Cut into 14 slices to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, 1/4 cup oil, 1 tsp. vanilla, 1/2 cup firmly packed brown sugar, and more.

Yes, Pecan-Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan-Zucchini Bread

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