29. Easy Zucchini Bread

From 2007 Southern Living Annual Recipes

Encouraged by the success of the Cinnamon Loaves a few weeks ago, I wanted to try another "sweet" bread recipe.

This was, indeed, easy to put together...I know I'm leaning on a crutch by using cake mix as a starter, but I'm easing into baking!

This bread was not too sweet and incredibly moist...almost too much so. It was done...I baked it longer than the recipe suggested until a toothpick came out clean, and it sliced perfectly, but it was so moist it almost tasted under-done.

The strips of zucchini running throughout made for a pretty presentation. The spice cake mix gave it a very "homey" flavor, and the pecans added a nice crunch.

1 (18.25-ounce) package spice cake mix

1-1/4 cups milk

1/2 cup canola oil

3 large eggs

2 cups shredded zucchini (1 medium)

1 cup chopped pecans (toasted, optional)

Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium and beat 1 minute, scraping down sides as needed. Stir in zucchini and 2/3 cup pecans. Pour batter evenly into 2 lightly greased loaf pans. Sprinkle remaining pecans evenly over batter.

Bake at 350 degrees for 35-40 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 cool 15 minutes before slicing.