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Zucchini Nut Bread

 Zucchini Nut 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 McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini (about 2 medium)
  • 1/2 cup chopped walnuts or pecans

Directions

  • Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large
  • bowl, beat sugar, oil, eggs and vanilla until well blended. In
  • another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon
  • and baking powder; gradually beat into sugar mixture, mixing just
  • until moistened. Stir in zucchini and walnuts.
  • Transfer to prepared pans. Bake 55-65 minutes or until a toothpick
  • inserted in center comes out clean. Cool 10 minutes before removing
  • from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 slice equals 229 calories,

2 of 2

Zucchini Nut Bread (continued)

Nutritional Facts: 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.