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August 12, 2011
Zucchini Pecan Squares
Traditional Cakes & Pies
Prep time:
16 minutesbaking time:
1 hour“'Grandma, if we eat Zucchini Cake, do we have to eat our vegetables?' we often asked, growing up.”
Ingredients
Serves 12
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/3 cups shredded, peeled zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans
Directions
1
Preheat oven to 325ºF. Grease and flour a 13 × 9-inch baking pan.
2
Place eggs in a large bowl. Beat eggs with an electric mixer set at medium speed.
3
Beat in granulated sugar, vegetable oil and vanilla extract. Beat mixture until light and fluffy.
4
Stir in the zucchini. Add flour, baking powder, baking soda and salt and blend well. Stir in pecans.
5
Spoon into prepared baking pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
This recipe is very flexible. Grandma sometimes used an equal amount of grated yellow squash or grated apple in place of the zucchini. She liked to add a teaspoon of cinnamon and a pinch of cloves as well.
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