Great any season, this cinnamon- and pecan-flavored quick bread is one of our family's favorites. It's heavenly served warm. Bob and Cole top it with a little butter for breakfast. I skip the extra calories and save this yummy bread for dessert later in the day. Ahhh!
It's so moist and sweet you'd never guess it's packed with grated fresh zucchini. What a delicious way to get more veggies!
My dear friend Marsha gave me this easy-to-follow recipe too many years ago to mention and it has been one of my go-to's ever since. It makes 2 luscious loaves so you can share the homemade goodness with a friend or freeze some for later. Either way, your taste buds are in for a treat.
Preheat oven to 350 degrees.
Beat eggs in a large bowl. Add sugar and vanilla and beat well. Add oil and zucchini and beat until blended.
Sift flour, salt, baking powder, soda and cinnamon and add to zucchini mixture. Mix well. Add pecans, if desired, and stir until combined.
Pour into 2 loaf pans. Bake 55 minutes or until toothpick inserted in center comes out clean.
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