Zucchini Nut Bread Recipe

Name: Zucchini Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 eggs; 1 c. salad oil; 2 c. sugar; 3 tsp. cinnamon; 1 tsp. salt; 1 tsp. baking soda; 1/3 tsp. baking powder; 2 tsp. vanilla; 1 (4 oz.) can walnuts, finely chopped; 2 c. grated raw zucchini, unpeeled; 3 c. unsifted flour

Servings: persons

3 eggs
1 c. salad oil
2 c. sugar
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/3 tsp. baking powder
2 tsp. vanilla
1 (4 oz.) can walnuts, finely chopped
2 c. grated raw zucchini, unpeeled
3 c. unsifted flour

1
In large bowl, beat eggs until foamy; gradually beat in oil and sugar.
2
Add grated zucchini, cinnamon, salt, baking soda and baking powder, mixing well.
3
Gradually blend in flour, mixing well after each addition.
4
Fold in chopped walnuts and vanilla.
5
Pour into greased pans (use 1 large ring pan or three 3 1/2 x 7 1/2-inch loaf pans) and bake about 1 hour at 350u00b0, until cake tests done and starts to leave sides of pan.
6
Cool in pan for 10 minutes.
7
Very good plain or with softened cream cheese.

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 11 ingredients. The key ingredients include: 3 eggs, 1 c. salad oil, 2 c. sugar, 3 tsp. cinnamon, and more.

Yes, Zucchini Nut Bread falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Nut Bread

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