Zucchini Nut Bread

📜 Collection: Georgia Collection | ✍️ Attribution: Davenport Paper | 📂 Category: Bread A delightful spiced zucchini nut bread packed with shredded garden zucchini and crunchy pecans. Perfectly baked until golden and finished with a dusting of confectioner’s sugar.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hr 15 mins	10 mins	1 loaf

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🔪 Key Equipment

• Mixing bowl
• Electric mixer
• 9x5x3-inch loaf pan
• Wire cooling rack
• Cake tester

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Ingredients

Dry Ingredients

Measurements	Ingredients	Prep / Notes
2 cups	Flour	Sifted
1 teas.	Cinnamon	None
1/2 teas.	Baking soda	None
1/2 teas.	Salt	None
1/4 teas.	Baking powder	None

Wet Ingredients and Add-ins

Measurements	Ingredients	Prep / Notes
2	Eggs	None
1 1/3 c.	Sugar	None
2/3 c.	Cooking oil	None
2 teas.	Vanilla	None
1 1/3 c.	Zucchini	Shredded
1/2 c.	Pecans	Chopped
As needed	Confectioner’s sugar	For dusting

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Instructions

Step 1: Prep and Mixing

1. Sift together 2 cups sifted flour, 1 teas. cinnamon, 1/2 teas. baking soda, 1/2 teas. salt, and 1/4 teas. baking powder; set aside.
2. Beat 2 eggs in a bowl until blended, using an electric mixer at medium speed.
3. Gradually add 1 1/3 c. sugar and 2/3 c. cooking oil, mixing well after each addition, then blend in 2 teas. vanilla.
4. Add dry ingredients all at once, using an electric mixer at low speed.
5. Stir in 1 1/3 c. shredded zucchini and 1/2 c. chopped pecans.

Step 2: Baking and Finishing

6. Pour batter into a greased 9x5x3 in. loaf pan.
7. Bake in a 350-degree oven for 1 hr. 15 min. or until a cake tester inserted in the center comes out clean.
8. Cool in pan on a rack for 10 min., then remove from pan and cool completely on the rack.
9. Sprinkle the top generously with confectioner’s sugar before slicing and serving.

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💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.

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Original Recipe Scan