Lemon Pecan Zucchini Bread

Ingredients

• 2 cups All purpose flour
• 1 cup White whole wheat flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 1/2 teaspoons Ground corriander seed
• 3 Eggs
• 2 cups Sugar
• 1 cup Canola oil
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Freshly grated lemon zest
• 2 cups Grated and squeezed zucchini (just squeeze with hands)
• 1 cup Pecans, chopped fine to medium

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