Spiced Zucchini Bread

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    451

A fantastic bread to have in the freezer for when unexpected guests/kids/family arrive & you need something warm & delish! Don’t hold back on butter.

recipe updated Nov 26, 2018

Ingredients

  • Pecan pieces icon
    Pecan pieces
    170g
  • Zucchini icon
    Zucchini
    350g
  • Egg icon
    Egg
    150g
  • Sugar icon
    Sugar
    200g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    165ml
  • Vanilla bean paste icon
    Vanilla bean paste
    11g
  • Ground cinnamon icon
    Ground cinnamon
    3g
  • Ginger icon
    Ginger
    2g
  • Ground cloves icon
    Ground cloves
    0g
  • Ground cardamom icon
    Ground cardamom
    0g
  • Black pepper icon
    Black pepper
    0g
  • Allspice icon
    Allspice
    0g
  • Orange icon
    Orange
    200g
  • Sea salt icon
    Sea salt
    6g
  • Baking powder icon
    Baking powder
    2g
  • Baking soda icon
    Baking soda
    2g
  • Bread flour icon
    Bread flour
    415g

Tools

  • kCook icon TM5
  • kCook icon Cake pans
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside zucchini: cubed
  2. Prep and set aside orange: zest of
  3. Grease 2 cake pans
  4. Get a clean baking sheet
  5. Add pecan pieces
  6. Bake for 20min
  7. Let cool completely
  8. Reduce
  9. Fit the TM5 bowl to TM5
  10. Add prepared zucchini
  11. Chop for approx 3s
  12. Transfer content of TM5 bowl to medium bowl
  13. Retrieve TM5 bowl
  14. Add egg
  15. Whisk for approx 4min
  16. Add sugar
  17. Add extra virgin olive oil
  18. Add vanilla bean paste
  19. Add ground cinnamon
  20. Add ginger
  21. Add ground cloves
  22. Add ground cardamom
  23. Add black pepper
  24. Add allspice
  25. Add prepared orange
  26. Add sea salt
  27. Add baking powder
  28. Add baking soda
  29. Blend for approx 7s
  30. Add bread flour
  31. Transfer nuts to TM5 bowl
  32. Mix for approx 30s
  33. Divide content of TM5 bowl between 2 cake pans evenly
  34. Bake for 30min until skewer tests clean
  35. Cool in cake tin for 5min
  36. Serve
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