Saturday, July 31, 2010

Easy Zucchini Bread **

This was pretty good.  I loved the flavor of it.  Even after an hour, though, it was still pretty soggy in the middle.  The flavor was phenomenal, though.  I do love the idea of a cake mix base, so I'm still in search of a better recipe.  I think if you could eliminate some of the liquids, it would make a better density.  I just don't want to change it up so much that it loses the basic taste.  It's definitely a work in progress.

Photo courtesy of Recipezaar

(luckymommyto2boys ~ Amy ~ Southern Living, Oct 2007)

1 cup chopped pecans, divided
1 (18.25-oz.) package spice cake mix
1 1/4 cups milk
1/2 cup canola oil
3 large eggs
2 cups shredded zucchini (1 medium zucchini)

Place 2/3 cup pecans in a single layer in a shallow pan.
Bake at 350° for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.
Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 1 minute, stopping to scrape bottom and down sides of bowl as needed. Stir in zucchini and 2/3 cup toasted pecans. Pour batter evenly into 2 (9- x 5-inch) lightly greased loaf pans. Sprinkle remaining 1/3 cup pecans evenly over batter.
Bake at 350° for 35 to 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and let cool 15 minutes before slicing.

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