Zucchini Nut Bread Recipe

Name: Zucchini Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted flour; 1 1/2 tsp. ground cinnamon; 1 tsp. baking soda; 1 tsp. salt; 3 eggs; 2 c. sugar; 1 c. cooking oil; 1 Tbsp. vanilla; 2 c. grated unpared zucchini; 1/2 c. chopped walnuts; 1 Tbsp. flour

Servings: persons

3 c. sifted flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
3 eggs
2 c. sugar
1 c. cooking oil
1 Tbsp. vanilla
2 c. grated unpared zucchini
1/2 c. chopped walnuts
1 Tbsp. flour

1
Sift together flour, cinnamon, baking soda, salt and baking powder.
2
Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well.
3
Stir in zucchini. Combine walnuts with 1 tablespoon flour; stir into batter.
4
Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans (bread pans).
5
Bake at 350u00b0 for 1 hour or until bread tests done.
6
Cool in pans 10 minutes.
7
Remove from pans and cool on a wire rack.
8
Wrap tightly and let mellow overnight before slicing.

2003

kcal

Calories

Fat

270

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

You need 11 ingredients. The key ingredients include: 3 c. sifted flour, 1 1/2 tsp. ground cinnamon, 1 tsp. baking soda, 1 tsp. salt, 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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