Ingredients

The following ingredients have 20 Servings
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsps baking soda
  • 2 tsps cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 3 cups grated fresh zucchini (strained of excess water, and packed tight)
  • 2 large eggs
  • 2 tsps vanilla extract
  • 3/4 cup butter (melted)
  • 1 cup roughly chopped pecans

Instruction

  • Preheat oven to 350 degrees F.
  • Grate zucchini (3-4 medium sized), and place grated zucchini into a mesh strainer.
  • Use the back of a measuring cup, or your hands to press the zucchini and squeeze out any excess liquid.
  • In a large mixing bowl combine all of the dry ingredients except pecan pieces (all-purpose flour, kosher salt, baking soda, cinnamon, ginger, nutmeg, white and brown sugar), and whisk together.
  • In a separate, large mixing bowl, Melt you butter, and add in other wet ingredients, zucchini, eggs, vanilla. Stir to combine.
  • Dump the dry ingredients into the wet, and stir to combine, stop stirring once combined.
  • Fold in chopped pecan pieces.
  • Spray 2 -5 x 9 inch loaf pans with non-stick cooking spray, and divide batter between the two. It is a thick batter.
  • Bake in preheated oven for 50-55 minutes, until knife inserted comes out clean.
  • Cool in pans for 8-10 minutes, then flip out onto cooling rack to let cool completely.