My favorite part of the winter months, is that I have the time and motivation to make all my practice bakes for my entries into county fair, which takes place in the summer.
By doing it this way, this gives me plenty of time to find the best recipes, and practice bake them until I am satisfied with the taste, texture and overall bake, I can add or omit flavors, as I see fit, to create the very best end product to enter with pride into the fair.
I tell you this, I am pretty sure this is my daughters favorite time of winter also, because they are my taste testers for all my creations, I have never had any complaints for practice baking! Well except the time I over baked the pumpkin cinnamon rolls, and they were hard as rocks, we just don’t talk about that much, lol.
The freezer is usually packed full of spiralized or chopped zucchini each winter from my garden harvest, just for this purpose, to make Zucchini bread in the winter.
If you do not have a stash of zucchini in your freezer, it is super easy to pick some up at the grocery store and grate it for the recipe, the best part about doing it this way, is you don’t have to drain a ton of liquid off of it, like you do with the frozen zucchini.
Many times late at night I like to read thru recipes, from various sources and see what flavors are suggested, compare the differences presented to bake the same quick bread. Many times I will make the standard recipe and also bake a version of the recipe which is a combination of each recipe, see which bread is the best.
I hit the jackpot this time with this delicious Zucchini Pecan nut bread, this recipe comes from parts of two different recipes for this quick bread.
The Zucchini Pecan nut bread has a wonderful crumb, is moist, has a wonderful sweet ness and is full of almond flavor that really comes thru in each bite.
This recipe makes 2 loafs, one for the friends or family, or both for yourself!
Delicious Zucchini Pecan Quick Bread
The Zucchini Pecan nut bread has a wonderful crumb, is moist, sweet and full of almond flavor that really comes thru in each bite.
Prepare the Ingredients
Preheat the oven to 350.
Line two 4 1/2 x 8 1/2 inch loaf pans with parchment paper. If you do not have parchment paper, you may spray each pan with non-stick cooking spray.
If using frozen zucchini place in a strainer and press out all the moisture.
Blend the ingredients
Combine the zucchini, sugars, oil, and eggs in a large bowl and hand mix until combined.
Add dry ingredients and mix well.
Fold in the nuts and almond extract.
Prepare to bake
Divide the batter between each loaf pan.
Bake until a tester inserted in the middle of each loaf pan comes out clean.
Baking times vary, however suggested time is 1 hour 10 mins.
Remove the pans and let cool, take bread out of pan, remove paper and let cool on a wire rack.