Print It

Pecan Zucchini Bread

From THE FIRELIGHT INN ON OREGON CREEK BED AND BREAKFAST
2 eggs
1/4 cup oil
1 tsp. vanilla
1/2 cup firmly packed brown sugar
1 cup loosely packed shredded zucchini (about 1 medium zucchini)
1 cup Post Selects Great Grains Raisins, Dates, Pecans Whole Grain Cereal
3/4 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup pecans

Preheat oven to 350 degrees. Beat eggs, oil and vanilla in a large bowql with wire whisk until well blended. Stir in sugar. Add zucchini and cereal and mix well. Let stand five minutes. Combine flour, baking powder, cinnamon, salt and pecans. Add to cereal mixture. Stir just until moistened. Spread into 8 x 4-inch baking pan sprayed with cooking spray. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to wire rack. Cool completely.

Top