Zucchini, Pecan & Berry Loaf
Prep Time
Serves
Cooking Mode
1 Five Fruit Medley
3 zucchini, grated with skin (approx. 3 zucchinis)
2 ¼ All-Purpose Flour
2 baking soda
1 Ground Cinnamon
¼ Ground Nutmeg
1 salt
3 eggs
1 ⅓ sugar
¾ vegetable oil
2 Pure Vanilla Extract
1 ½ Pecan Pieces
1 Five Fruit Medley
3 zucchini, grated with skin (approx. 3 zucchinis)
2 ¼ All-Purpose Flour
2 baking soda
1 Ground Cinnamon
¼ Ground Nutmeg
1 salt
3 eggs
1 ⅓ sugar
¾ vegetable oil
2 Pure Vanilla Extract
1 ½ Pecan Pieces
Directions
1Soak fruit medley in hot water for 20-30 minutes, drain and set aside.
2Pre-heat oven to 350°F/180°C and grease and flour two loaf pans. In a small bowl combine walnuts and fruit medley, then add 2 tbsp flour and mix to coat. In a separate large bowl, sift together flour, baking soda, spices and salt.
3Whisk eggs in a medium bowl, then gradually add sugar and oil while whisking vigorously for several minutes until mixture is light and thick. Add vanilla and zucchini to egg mixture; stir to combine. Add zucchini mixture to flour mixture, and stir until just combined.
4Fold the nut and fruit mixture into the batter and pour into prepared pans. Bake for approx. 50 minutes or until a toothpick comes out clean when inserted. Place on wire rack and cool for at least 15 minutes before serving.
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Personal Note
Personal Note
