Zucchini Bread With Pecan - cooking recipe

Ingredients

7 tbsp butter
1 tsp finely grated orange zest
1 cup granulated sugar
2 None large eggs, at room temperature
1 2/3 cups self-rising flour, sifted
3 tbsp all-purpose flour, sifted
1/2 tsp ground cinnamon
1/4 cup milk
1 None large zucchini, grated, excess liquid removed
1/2 cup chopped pecans

Preparation

Preheat oven to 350\u00b0F. Grease an 8x4 inch loaf pan and line with baking paper, extending paper over long sides for handles.
In a stand mixer, beat butter, orange zest and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, cinnamon, milk, zucchini and pecans until just combined. Transfer to prepared pan and smooth surface. Bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let stand in pan for 5 mins then transfer to a wire rack to cool completely. Serve sliced.