Zucchini Nut Loaf Recipe

Name: Zucchini Nut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. ground nutmeg; 1/4 tsp. baking powder; 1 c. white sugar; 1 c. finely shredded, unpeeled zucchini; 1 egg; 1/4 c. cooked oil; 1/4 tsp. finely shredded lemon peel; 1/2 c. chopped nuts

Servings: persons

1 1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. baking powder
1 c. white sugar
1 c. finely shredded, unpeeled zucchini
1 egg
1/4 c. cooked oil
1/4 tsp. finely shredded lemon peel
1/2 c. chopped nuts

1
In mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside.
2
Then in another bowl, beat together sugar and shredded zucchini.
3
Add egg, oil and lemon peel; mix well.
4
Stir flour mixture into zucchini mixture.
5
Gently fold in chopped nuts.
6
Turn batter into greased 8 x 4 x 2-inch loaf pan. Bake in 350u00b0 oven for 55 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Wrap to store loaf overnight before serving.

742

kcal

Calories

Fat

132

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 12 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 1 tsp. ground cinnamon, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Zucchini Nut Loaf falls under the Vegetarian 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 Loaf

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