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Maple Pecan Zucchini Bread
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A picture of Maple Pecan Zucchini Bread.

Maple Pecan Zucchini Bread

icancervive10
icancervive10 @cook_3379905

The darker the maple syrup the more flavor, so use syrup from as late in the season as you can. Extra dark.

The darker the maple syrup the more flavor, so use syrup from as late in the season as you can. Extra dark.

Read more

Maple Pecan Zucchini Bread

icancervive10
icancervive10 @cook_3379905

The darker the maple syrup the more flavor, so use syrup from as late in the season as you can. Extra dark.

The darker the maple syrup the more flavor, so use syrup from as late in the season as you can. Extra dark.

Read more
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Ingredients

1 hour
Makes 1 loaf
  • 1 cupfresh grated zucchini, not drained
  • 2large eggs, beaten
  • 1/2 cupdark maple syrup
  • 1/2 tspfresh ground cinnamon
  • 1 tsppure vanilla
  • 1 tspbaking soda
  • 1/4 tspbaking powder
  • 1/2 tspkosher salt
  • 1/2 cupmelted butter
  • 1 1/2 cupsAP flour
  • 1/2 cupchopped pecans
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Steps

1 hour
  1. 1

    Preheat oven 350

  2. 2

    Grease loaf pan and set aside

  3. 3

    Mix zucchini, egg, vanilla, cinnamon, and butter

  4. 4

    Add powder, soda and salt. Mix

  5. 5

    Add nuts and flour, blend but do not over mix

  6. 6

    Spoon batter into greased loaf pan and spread evenly

  7. 7

    Bake 350 for 1 hour or until cake tester comes clean

  8. 8

    Cool in pan, transfer onto wire rack to cool completely

  9. 9

    Store in airtight container

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icancervive10
icancervive10 @cook_3379905
on August 13, 2022 21:32
Started cooking/baking with Gram just as soon as I was old enough to stand in a chair, with her apron tied around my chest. Made my first solo Thanksgiving meal at age 8. Putting a new flair on classic nothern New England style cooking.
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Keywords

Bread Zucchini Egg Pecan Butter Maple

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