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Great Quickbread

We're going to squash your concerns this week about making quickbread. Our zucchini nut bread recipe is a sweet treat for August!

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Enjoy this Texas Cooking recipe and have a great week!


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Zucchini Nut Bread

Because you can never grow just a little zucchini! This aromatic quick-bread is addictive. I prefer using zucchini, but you can substitute carrot to make carrot nut bread.

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-3/4 cups sugar
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • 3 eggs, lightly beaten
  • 1 cup canola oil
  • 2 cups coarsely shredded zucchini, firmly packed
  • 8-ounce can crushed pineapple
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°F
  2. lightly grease two 4-1/2x8-1/2-inch loaf pans.
  3. Combine the flour, salt, baking powder, soda, sugar and cinnamon.
  4. Stir in the pecans.
  5. Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.
  6. Divide batter between the two prepared loaf pans.
  7. Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean.
  8. Cool in pans for 10 minutes, then remove and finish cooling on wire racks.

The serving dishes in our photograph are Fiesta dinnerware.

Carrot Nut Bread: To make carrot nut bread, substitute 2 cups of grated carrots for the shredded zucchini.

Kitchen tools you'll need:Food Processors, Loaf Pans, Mixing Bowls

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