Lemon Zucchini Bread with Pecans

September 15, 2013

130

A light and tangy zucchini bread made a little heartier with chopped pecans. Quick and easy for breakfast or dessert.

For the Bread:
3 extra-large eggs, room temperature
1 cup coconut oil or vegetable oil
2 cup granulated sugar
2 lemons, zest and juice
1 cup toasted pecans, chopped
2 ½ cups grated zucchini, unpeeled
3 cups all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon baking soda

For the Glaze:
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice
½ teaspoon meringue powder

For the Bread: Grate the zucchini. Zest and juice the lemons. In the bowl of a stand mixer combine the eggs, oil and sugar and mix until light in color and sugar is dissolved. Add the lemon juice and...
See the full directions on my site

Nutritions

Calories
816

Sodium
736mg
30% DV

Fat
36g
56% DV

Protein
9g
19% DV

Carbs
113g
38% DV

Fiber
6g
24% DV

Snack Baked