Recipe: Food Processor Zucchini Pecan Bread (Nathalie Dupree recipe)

FOOD PROCESSOR ZUCCHINI PECAN BREAD

10 ounces (2 small) zucchini, ends removed
3/4 cup sugar (optional)
2 tablespoons grated lemon peel, with no white
1/2 cup unsalted butter
2 large eggs
1/2 cup shelled pecans
1 3/4 cups self-rising flour

Preheat oven to 350 degrees F. Butter and flour the shorter sides of an
(8 1/2 x 4 1/2-inch) loaf pan. Place a sheet of wax paper in the pan to line the longer sides and bottom. Butter and flour the paper.

Shred zucchini in a food processor or by hand. Dry with paper towels.

Place sugar, lemon peel, butter, and eggs in a food processor or mixer bowl. Process or mix only until blended.

Add 1/3 of the pecans and 1/3 of the shredded zucchini. Process or mix, and repeat for remaining 2/3 of ingredients only until shreds disappear.

Add flour and mix or process, turning on and off only until dry ingredients are incorporated. Pour batter into prepared pan.

Bake on center rack of the preheated oven for 55 to 60 minutes or until bread shrinks slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan; peel off wax paper and cool completely on wire rack.

Makes 1 loaf
Source: Nathalie Dupree's Matters of Taste by Nathalie Dupree