Zutaten für Zuke Pecan Bread
- 2 large eggs
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups grated zucchini
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup chopped pecans
- ½ cup raisins
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Zubereitung von Zuke Pecan Bread
- Preheat oven to 350°F (175°C).
- Grease and flour three 8x4-inch loaf pans.
- In a large bowl, beat 2 large eggs, 1 cup vegetable oil, 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Add 3 cups grated zucchini (freshly grated or thawed from frozen) and stir well to combine.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, toss 1 cup chopped pecans and ½ cup raisins with 1 tablespoon flour. Gently fold into the batter.
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
- For muffins: Fill greased muffin tins ⅔ full and bake at 350°F (175°C) for 20-25 minutes.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
675g
Fat
74g
Carbs
92g
