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: 3 eggs; 1 c. vegetable oil; 1 c. granulated sugar; 1/3 c. molasses; 2 tsp. vanilla; 2 c. unsifted flour; 1/2 c. whole wheat flour; 1 tsp. salt; 1 tsp. soda; 1/2 tsp. cinnamon; 2 c. shredded zucchini; 1 c. raisins; 1 c. chopped nuts; 1 tsp. baking powder

Servings: persons

3 eggs
1 c. vegetable oil
1 c. granulated sugar
1/3 c. molasses
2 tsp. vanilla
2 c. unsifted flour
1/2 c. whole wheat flour
1 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
2 c. shredded zucchini
1 c. raisins
1 c. chopped nuts
1 tsp. baking powder

1
Preheat oven to 350u00b0. Shred zucchini; if very watery, drain well while preparing batter. In large mixer bowl, beat eggs. Add oil, sugar, molasses and vanilla; beat until thick and foamy. Combine flours, salt, soda, baking powder and cinnamon; add to egg mixture. Stir just until blended.
2
Add zucchini, raisins and nuts; mix gently to avoid crushing zucchini shreds. Divide batter between 2 greased and floured 5 x 8-inch loaf pans. Bake in a 350u00b0 oven 1 hour. Allow to cool 10 minutes before removing from pans.
3
Keeps 2 weeks or longer in refrigerator.

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 14 ingredients. The key ingredients include: 3 eggs, 1 c. vegetable oil, 1 c. granulated sugar, 1/3 c. molasses, 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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