Moist Pecan Zucchini Bread

Step 1

Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.

Step 2

Shred the zucchini and squeeze out excess moisture.  Set aside.

Step 3

In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.

Step 4

In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla.  Combine with the fork.

Step 5

Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs).  Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick.  Let cool before serving.  Enjoy.