Zucchini Pecan Bread

Name: Zucchini Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 c. sugar; 1 c. oil; 3 c. flour; 1 tsp. soda; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. cinnamon; 1 c. shredded coconut; 1/2 c. pecans, chopped; 3 c. grated zucchini (skin, seeds and all); 2 tsp. vanilla

Eats Now Editorial Team · 2007 kcal · Vegetarian

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Zucchini Pecan Bread – a delicious recipe with eggs, sugar, oil, flour, soda, salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 eggs
2 c. sugar
1 c. oil
3 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 c. shredded coconut
1/2 c. pecans, chopped
3 c. grated zucchini (skin, seeds and all)
2 tsp. vanilla

1
Beat eggs; add remaining ingredients.
2
Mix well.
3
Pour into 2 greased loaf pans.
4
Bake at 325u00b0 for 60 to 75 minutes.

2007

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3 eggs, 2 c. sugar, 1 c. oil, 3 c. flour, and more.

Yes, Zucchini Pecan 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.

Quick Info

Servings
4 servings
Calories
2007 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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