Zucchini Nut Bread Recipe

Name: Zucchini Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 eggs; 2 c. sugar; 1/2 c. oil; 2 c. unsifted all-purpose flour; 1 tsp. salt; 1 1/2 tsp. baking soda; 1 tsp. ground cinnamon; 3/4 tsp. baking powder; 2 c. grated, unpared zucchini (squeeze out liquid); 1 c. chopped walnuts; 1 c. raisins; 1 1/2 tsp. vanilla

Servings: persons

4 eggs
2 c. sugar
1/2 c. oil
2 c. unsifted all-purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. baking powder
2 c. grated, unpared zucchini (squeeze out liquid)
1 c. chopped walnuts
1 c. raisins
1 1/2 tsp. vanilla

1
In a mixing bowl, beat eggs, gradually adding sugar until well mixed.
2
Add the vegetable oil and beat.
3
Mix together flour, salt, baking soda, cinnamon and baking powder, then add to the egg-sugar-oil mixture together with the zucchini in small amounts, alternating first the dry and then the zucchini mixture.
4
Add nuts, raisins and vanilla.
5
Have ready 2 greased and floured loaf pan.
6
Heat oven to 350u00b0.
7
Bake for 55 minutes or until loaves test done.
8
Remove and allow to rest on cake racks for about 10 minutes before turning out.
9
Bread cuts better when cool.
10
It may be iced with a light confectioners sugar-water glaze.
11
May be frozen for up to 6 months.

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: 4 eggs, 2 c. sugar, 1/2 c. oil, 2 c. unsifted all-purpose flour, 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.

Zucchini Nut Bread

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