Ingredients

The following ingredients have 20 Servings
  • 3 cup all-purpose flour
  • 1 Tbsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice OR ground clove
  • 1/4 tsp ground nutmeg
  • 1 cup butter (softened)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 Tbsp pure vanilla extract
  • 3 large eggs
  • 3 cup shredded zucchini
  • 1 cup toasted pecans

Instruction

  • Preheat the oven to 350°F. Spray (2) 8x4x5 inch loaf pans with baking spray. Set aside.
  • Sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, allspice and nutmeg.
  • Cream together the softened butter, granulated sugar, brown sugar and vanilla. Add the eggs one at a time beating well after each addition.
  • Add the dry ingredients gradually to the creamed mixture. Beat until all of the ingredients are fully moistened. Stop and scrape the sides of the bowl as needed.
  • Mix in the shredded zucchini and nuts by hand.
  • Divide between the loaf pans. Bake for 55-60 minutes or until a toothpick inserted into the center show moist crumbs.
  • Cool in the pan for 30 minutes then carefully remove from the pan to a cooling rack to cool completely.