|Zucchini||10 Ounce , ends removed (2 Small Sized)|
|Sugar||3/4 Cup (12 tbs)|
|Grated lemon peel||2 Tablespoon (With No White)|
|Unsalted butter||1/2 Cup (8 tbs)|
|Shelled pecans||1/2 Cup (8 tbs)|
1 Preheat the oven to 350°F.
2 Butter and flour the shorter sides of an 8-1/2 x 4-1/2-inch loaf pan.
3 Place a sheet of wax paper in the pan to line the longer sides and bottom.
4 Grease the paper with butter and dust with flour.
5 In a food processor or by hand, Shred the zucchini
6 Dry with paper towels.
7 In a food processor or mixer bowl, place sugar, lemon peel, butter, and eggs
8 Process or mix only until blended.
9 Add in 1/3 of the pecans and 1/3 of the shredded zucchini.
10 Process or mix, and repeat forthe remaining 2/3 of ingredients only until shreds disappear.
11 Add in the flour and mix until the dry ingredients are incorporated.
12 Pour batter into prepared pan.
13 Bake on center rack of the preheated oven for 55 to 60 minutes or until bread shrinks slightly from the sides of the pan.
14 Cool in the pan on a wire rack for 10 minutes.
15 Remove the bread from pan.
16 Carefully peel off the wax paper and cool completely on wire rack.
17 Slice and serve.
Serving size Complete recipe
Calories 2762Calories from Fat 1288
% Daily Value*
Total Fat 149 g229.2%
Saturated Fat 65 g325%
Trans Fat 0 g
Sodium 3076 mg128.17%
Total Carbohydrates 333 g111%
Dietary Fiber 19 g76%
Sugars 159 g
Protein 45 g90%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet