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Moist Pecan Zucchini Bread

Rosemary Molloy / An Italian in my Kitchen
  • 70 minutes
  • Serves 10

INGREDIENTS

1

medium zucchini

1 1/2 cups

all purpose flour

1/2 cup

sugar

1/4 cup

brown sugar

1 1/2 tsp

baking powder

salt

2

eggs

1/3 cup

+ 1 tablespoon vegetable oil ((I use corn or sunflower oil))

1/2 cup

chopped nuts ((pecans, walnuts or hazelnuts))

1 tsp

cinnamon

1 tsp

vanilla