Recipe of the Week


Prep Time: 1½ Hours
Yields: 2 Loaves

When people think of good cooks in Louisiana, they often think of those living south of Alexandria as being the best. However, it’s just because they haven’t met those wonderful home cooks such as Terica Raulerson of Monroe, Louisiana. I remember the day her daughter Amanda, our media chef, came in with a recipe for her mom’s zucchini nut bread. I whipped it up, baked it and after a quick slice, I was reminded once again of the inspirational cooks and recipes from the Northern part of our state.

2 cups grated zucchini
1½ cups chopped pecans, roasted
3 eggs, beaten
2 cups sugar
¾ cup peanut oil
1 tsp vanilla extract
2 cups flour
2 tsps baking soda
½ tsp baking powder
1 tsp salt
3 tbsps cinnamon


Preheat oven to 325°F. Grease 2 standard loaf pans and set aside. In a large mixing bowl, whisk together eggs, sugar, oil and vanilla. Blend in zucchini. Slowly add flour, baking soda, baking powder and salt, stirring until well blended. Gently fold in cinnamon and pecans. Divide batter evenly between 2 loaf pans and bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes then remove and place onto a wire rack. For best taste, serve warm

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295