My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, July 23, 2012

Easy Zucchini Bread

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.

2 loaves
print recipe

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.


  1. i love the idea of using the spice cake mix. yet, i have no zucchini <}:o(

  2. well thats a great idea, I'm trying that one because to be honest I find regular zucchini bread boring!!

  3. This does sound good. And, so does that cream cheese version!


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