Zucchini Nut Bread

Name: Zucchini Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; 1 c. sugar; 1 c. vegetable oil; 2 c. grated raw zucchini, unpeeled; 2 c. flour (1 white and 1 wheat); 1/4 tsp. baking powder; 1/4 c. wheat germ; 1 tsp. salt; 2 tsp. baking soda; 2 tsp. cinnamon; 2 tsp. vanilla; 1/2 c. chopped nuts

Eats Now Editorial Team · 1341 kcal · Vegetarian

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Zucchini Nut Bread – a delicious recipe with eggs, sugar, vegetable oil, zucchini, flour, baking powder. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 eggs, beaten
1 c. sugar
1 c. vegetable oil
2 c. grated raw zucchini, unpeeled
2 c. flour (1 white and 1 wheat)
1/4 tsp. baking powder
1/4 c. wheat germ
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
1/2 c. chopped nuts

1
Add sugar and oil to beaten eggs.
2
Mix well.
3
Mix in the zucchini.
4
Sift dry ingredients and add to zucchini mixture.
5
Mix well by hand.
6
Add vanilla and nuts.
7
Pour into two greased and floured 9 x 5-inch loaf pans.
8
Bake at 325u00b0 for about 35 to 40 minutes.
9
Can be kept in refrigerator or freezer.

1341

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3 eggs, beaten, 1 c. sugar, 1 c. vegetable oil, 2 c. grated raw zucchini, unpeeled, and more.

Yes, Zucchini Nut Bread 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.

Quick Info

Servings
4 servings
Calories
1341 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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