Zucchini Bread

You will love this simple recipe. 

It is easy by nature - uses a cake mix.

Prep: 25 min. Bake: 47 min. Cool: 25 min.

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

1. Place 2/3 cups pecans in a single layer in a shallow pan.
2. Bake at 350˚ for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.
3. Beat cake mix and next 3 ingredients at low speed with an electric mixer for 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.
4. 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, and let cool 15 minutes before slicing.

Makes 2 loaves.

Joan’s Suggestions:
For best results, shred zucchini using the large holes of a box grater.
Using small individual bread pans produced 6 loaves (nice for sharing).

Recipe from Southern Living October 2007 p. 14