Zucchini With Pecans Recipes

MOIST PECAN ZUCCHINI BREAD

Steps:

• Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
• Shred the zucchini and squeeze out excess moisture. Set aside.
• In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
• In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
• Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.

PECAN ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

ZUCCHINI WITH PECANS

Steps:

• In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately.

ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
• Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
• For frosting:
• Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Cut cake into wedges and serve.

ZUCCHINI AND PECAN SAUTE

Steps:

• In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
• Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

MOIST ZUCCHINI BREAD WITH PECANS MADE FROM SCRATCH

Steps:

• Prepare your loaf pans and set aside. Preheat the oven to 325° In a medium bowl, add these dry ingredients; flour, cinnamon, baking powder, baking soda and salt and set aside. In a large bowl, beat together the eggs, oil, applesauce granulated and brown sugars and vanilla extract until blended. Do not beat too long, just until blended. Now begin adding the dry ingredients into the wet ingredients just a little at a time, mixing while adding. Do not pour too much at one time as it will all go flying when you begin mixing. Scrap the sides of the bowl with your spatula all along the way to make sure you get all of the goodies into the mix. Add the shredded zucchini and chopped pecans and fold into the mix using a spatula. Do not over-mix. Pour the batter into your prepared loaf pans and place in the the pre-heated oven for about 15 minutes. Remove from the oven and sprinkle the remaining pecans on top of each loaf then return to the oven and continue to bake for about another 30 minutes. Check for doneness with the toothpick method. Insert a toothpick into the center of the bread and pull out, if it comes out clean, the bread is done. Depending on how much moisture is in your zucchini, it could possibly take an hour or so for the bread to finish baking. Remove the pans from the oven and cool for about 10 to 12 minutes on a cooling rack. The hot pan may brown the outside of the bread too much so turn the loaves out onto the cooling rack after about 10 to 12 minutes and allow to cool completely before slicing. Store your zucchini bread on the counter for just a couple of days wrapped tight in plastic wrap or in an airtight container. If you will be keeping it more than a couple of days, store it in the refrigerator for up to about a week.

DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS

Steps:

• 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
• 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
• 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
• 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
• 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
• 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.

KETO ZUCCHINI BREAD WITH PECANS

Steps:

• Preheat the oven to 180C/350F degrees.
• Grease and line a 1lb bread loaf tin with parchment paper. Ensure that the parchment paper overlaps the edges of the tin for ease of removing the bread.
• Squeeze any excess moisture from the shredded zucchini. I used a nut bag, but cheesecloth will do.
• In a medium bowl, add the coconut flour, flax meal, golden monkfruit, baking powder, baking soda, salt, cinnamon and all spice. Stir well.
• Add the coconut oil and stir.
• Add the eggs and vanilla extract and mix until combined.
• Stir in the grated zucchini and almond milk.
• Mix until you have a stiff batter.
• Stir in the chopped pecans.
• Spoon the mixture into the loaf tin and spread evenly.
• Scatter the chopped pecans on top.
• Bake for 1 hour until the top is firm.
• Remove from the oven and allow to cool for 15 minutes before removing from the tin.
• Slice and enjoy!