Easy Zucchini Bread

From Southern Living Magazine

1 cup chopped pecans
1 box spice cake mix
1-1/4 cups milk
1/2 cup oil
3 eggs
2 cups shredded zucchini (1 medium zucchini)

Preheat oven to 350.

Lightly toast 2/3 of the pecans at 350 for 5-7 minutes stirring occasionally.

Beat cake mix, milk, oil, and eggs in mixer. Stir in zucchini and toasted pecans.

Pour batter evenly into two lightly greased loaf pans. Sprinkle remaining pecans over batter.

Bake 35-40 minutes or until toothpick is inserted and comes out clean.