Zucchini Nut Bread Recipe photo by Taste of Home
Zucchini Nut Bread
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
YIELD: 2 loaves (12 slices each).
Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
Ingredients
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2 cups sugar
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1 cup canola oil
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon grated lemon zest
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1 teaspoon ground cinnamon
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1/4 teaspoon baking powder
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2 cups shredded zucchini (about 2 medium)
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1/2 cup chopped walnuts or pecans
Directions
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1.
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 zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
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2.
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.
Nutrition Facts
1 slice: 229 calories, 11g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.
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