Zucchini Nut Bread(1 Loaf) Recipe

Name: Zucchini Nut Bread(1 Loaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 1/2 c. all-purpose flour; 1 1/2 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. ground nutmeg; 1/4 tsp. baking powder; 1 c. sugar; 1 c. finely shredded unpeeled zucchini; 1 egg; 1/4 c. cooking oil; 1/4 tsp. shredded lemon peel; 1/2 c. chopped walnuts

Servings: persons

1 1/2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. baking powder
1 c. sugar
1 c. finely shredded unpeeled zucchini
1 egg
1/4 c. cooking oil
1/4 tsp. shredded lemon peel
1/2 c. chopped walnuts

1
In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside.
2
In another bowl, beat together sugar, zucchini and egg.
3
Add oil and lemon peel; mix well.
4
Stir flour mixture into zucchini mixture.
5
Gently fold in chopped nuts. Turn batter into greased 8 x 4 x 2-inch loaf pan. Bake at 350u00b0 for 55 minutes or until wooden pick inserted near center comes out clean.
6
Cool in pan 10 minutes.
7
Remove from pan; cool thoroughly on a rack.
8
Freezes well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 1 1/2 tsp. ground cinnamon, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Zucchini Nut Bread(1 Loaf) falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Nut Bread(1 Loaf)

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