Zucchini Nut Bread(Yields 2 Loaves) Recipe

Name: Zucchini Nut Bread(Yields 2 Loaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 1 1/2 tsp. cinnamon; 1 tsp. baking soda; 1 tsp. salt; 1/4 tsp. baking powder; 3 eggs; 2 c. sugar; 1 c. vegetable oil; 1 Tbsp. vanilla; 2 c. grated zucchini; 2 c. chopped walnuts

Servings: persons

3 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 c. sugar
1 c. vegetable oil
1 Tbsp. vanilla
2 c. grated zucchini
2 c. chopped walnuts

1
In a bowl, place flour, cinnamon, baking soda, salt and baking powder.
2
Toss lightly with a fork to mix.
3
In large bowl, beat eggs well.
4
Gradually add sugar and oil, mixing well.
5
Add zucchini, vanilla and dry ingredients.
6
Fold in walnuts.
7
Spread batter in a well buttered 9 1/2 x 5 x 3-inch loaf pan.
8
Bake at 350u00b0 until bread tests done, 50 to 60 minutes.
9
Cool bread in pan for 10 minutes.
10
Remove from pan; cool on racks.
11
Don't cut until completely cool.

2578

kcal

Calories

147

Fat

280

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. flour, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1 tsp. salt, and more.

Yes, Zucchini Nut Bread(Yields 2 Loaves) 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(Yields 2 Loaves)

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