Two little zucchini just looking so lonely in the vegetable drawer. Not enough for a casserole I don't think, or fritters. Well crap why not another couple loaves of zucchini bread. Why not is right since I've already made cream cheese zucchini bread, lemon zucchini bread, chocolate zucchini bread. I really need more zucchini bread! At least this one is very easy.
1 cup chopped pecans, divided
1 (18.25-ounce) package spice cake mix I used Duncan Hines Moist Deluxe Spice Cake
1-1/4 cups milk
1/2 cup canola oil
3 large eggs
2 cups shredded zucchini (about 1 medium)
1. Place 2/3 cup pecans in a single layer in a shallow pan.
2. Bake at 350 degrees for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally. Don't burn them.
3. Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium and beat 1 minute, stopping to scrape down sides of bowl as needed. Stir in zucchini and 2/3 cups toasted pecans. Pour batter evenly into 2 (9x5-inch) lightly greased loaf pans. Sprinkle remaining 1/3 cup pecans evenly over batter.
4. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire rack, and let cook completely before slicing.