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Zucchini Bread

Zucchini Bread
I like this bread because it's lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant vegetable to good use!—Kevin Bruckerhoff, Columbia, Missouri
24 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded zucchini (about 2 medium)
  • 1/2 cup chopped nuts
  • 1 teaspoon grated lemon peel

Directions

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well
  • blended. Combine the flour, salt, baking soda, baking powder and
  • cinnamon; stir into sugar mixture just until moistened. Stir in the
  • zucchini, nuts and lemon peel.
  • Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for
  • 55-65 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • Yield: 2 loaves (12 slices each).
© Taste of Home 2011 Tasteofhome Logo

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Zucchini Bread (continued)

Nutrition Facts: 1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2011 Tasteofhome Logo