Zucchini Pecan Bread
Studded with toasted pecans and sweet, plump currants – this hearty and fruity, spiced bread is loaded with fragrance, flavor and crunch.
Equipment
- Electric mixer
- 2 Large loaf pans
Ingredients
- 4 extra-large eggs, room temperature
- 2 cups sugar
- 1 cup vegetable oil
- 3-½ cups flour, divided
- 4 teaspoons baking powder
- 1-½ teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 2 cups 2 cups coarsely grated zucchini, about 2 medium squash
- 1 cup chopped, toasted pecans
- 1 cup currants
- 2 teaspoons pure vanilla extract
Instructions
- Spray two large loaf pans, (9” x 5” x 3”) with a baking spray, line with parchment paper and give the paper another spritz of the baking spray. Preheat the oven to 350-degrees
- Beat the eggs in a large mixing bowl on medium-high speed until the eggs are light in color and thickened, about 3 to 4 minutes.
- Add the sugar about ½ cup at a time blending well into the eggs.
- Mix in the vegetable oil.
- In a separate bowl, whisk together 3-¼ cups of the flour, reserving ¼ cup, along with the baking powder, kosher salt and the cinnamon.
- Using low speed, add about 1 cup at a time to the egg and sugar mixture beating just until the flour disappears.
- Add the zucchini, mixing in on low-speed.
- Toss the pecans and the currants in the remaining ¼ cup of flour.
- Using low speed stir the pecans and the currants into the batter.
- Blend in the vanilla extract.
- Scoop the batter into two large loaf pans.
- Bake on the lowest rack in the oven at 350-degrees for 55 minutes or until the bread tests done – take care not over bake.
- Cool the bread in the pans placed on a wire rack for 10 minutes then remove the loaves from the pans. Let the bread cool completely on the wire racks.
Notes
Tossing the pecans and currants in the flour keeps them from sinking in the batter while baking.