Zucchini With Pecans Recipes

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ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING



Zucchini-Pecan Cake with Cream Cheese Frosting image

Provided by Ian Knauer

Categories     Cake     Mixer     Egg     Dessert     Bake     Kentucky Derby     Backyard BBQ     Cream Cheese     Pecan     Zucchini     Summer     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 20

Cake:
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin)
1 cup (packed) golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini (about 8 ounces)
3/4 cup chopped pecans
Frosting:
1/2 8-ounce package Philadelphia brand cream cheese (do not use reduced-fat or fat-free), room temperature
3 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
  • Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Cut cake into wedges and serve.

PECAN ZUCCHINI BREAD



Pecan Zucchini Bread image

"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 12

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MOIST PECAN ZUCCHINI BREAD



Moist Pecan Zucchini Bread image

A moist and easy Zucchini Bread filled with pecans. The perfect snack or dessert bread. Extra Zucchini make a sweet loaf.

Provided by Rosemary Molloy

Categories     Breakfast     Dessert     Snack

Time 1h10m

Number Of Ingredients 11

1 medium zucchini
1 1/2 cups all purpose flour
1/2 cup sugar
1/4 cup brown sugar (lightly packed)
1 1/2 teaspoons baking powder
pinch salt
1 teaspoon cinnamon
1/2 cup chopped nuts (pecans, walnuts or hazelnuts)
2 eggs
1/3 cup + 1 tablespoon vegetable oil ( I use corn or sunflower oil) ((78 grams in total))
1 teaspoon vanilla

Steps:

  • Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
  • Shred the zucchini and squeeze out excess moisture. Set aside.
  • In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
  • 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.
  • 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.

Nutrition Facts : Calories 250 kcal, Carbohydrate 31 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 16 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

ZUCCHINI WITH PECANS



Zucchini with Pecans image

This vegetable dish recipe was in my grandmother's collection. At first, I only cooked it on Sundays or special occasions. But my family enjoyed it so much, I make it all the time now. -Wanda Penton, Amite, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1-1/2 cups julienned zucchini
1 teaspoon olive oil
1/4 teaspoon garlic salt
Dash pepper
2 tablespoons chopped pecans, toasted

Steps:

  • In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately.

Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS



Double Chocolate Zucchini Bread with Pecans image

Provided by Cooking Channel

Time 1h45m

Yield 1 9 by 4-inch loaf or 3 mini loaves

Number Of Ingredients 14

Cooking spray
1 medium zucchini
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chopped pecans
1/2 cup chocolate chunks

Steps:

  • 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
  • 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
  • 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
  • 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
  • 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
  • 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.

ZUCCHINI WITH PECANS



Zucchini with Pecans image

This vegetable dish recipe was in my grandmother's collection. At first, I only cooked it on Sundays or special occasions. But my family enjoyed it so much, I make it all the time now. -Wanda Penton, Amite, Louisiana

Provided by Allrecipes Member

Time 10m

Yield 2

Number Of Ingredients 5

1 ½ cups julienned zucchini
1 teaspoon olive or vegetable oil
¼ teaspoon garlic salt
1 dash Dash pepper
2 tablespoons toasted, chopped pecans

Steps:

  • In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 4.3 g, Cholesterol 0 mg, Fat 7.8 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 235.3 mg, Sugar 1.8 g

ZUCCHINI IN PECAN BROWN BUTTER



Zucchini in Pecan Brown Butter image

Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish-it makes a great accompaniment to "lazy lasagne." Active time: 20 min Start to finish: 20 min

Time 20m

Yield Makes 4 (first course or side dish) servings

Number Of Ingredients 4

2 tablespoons unsalted butter
1/4 cup pecans (1 oz), coarsely chopped
1 lb zucchini, cut into 1/4-inch-thick matchsticks
1/2 cup parmesan curls (shaved with a vegetable peeler from a piece of parmesan)

Steps:

  • Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
  • Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
  • Serve zucchini topped with parmesan curls.

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