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. salt; 1/2 tsp. baking soda; 1 c. sugar; 1/2 tsp. ground nutmeg; 1/4 tsp. baking powder; 1 egg; 1 c. finely shredded unpeeled zucchini; 1/4 c. cooking oil; 1/4 tsp. shredded lemon peel; 1/2 c. chopped walnuts

Servings: persons

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

1
In mixing bowl, stir together flour, cinnamon, baking powder, salt, nutmeg and baking soda; set aside.
2
In a mixing bowl, beat together sugar, shredded zucchini and egg.
3
Add oil and lemon peel; mix well.
4
Stir flour mixture into zucchini mixture.
5
Gently fold in chopped nuts.
6
Turn batter into a greased 8 x 4 x 2-inch loaf pan.
7
Bake at 350u00b0 for 55 to 60 minutes.
8
Cool in pan for 10 minutes.
9
Remove from pan.
10
Cool thoroughly on a rack.
11
Wrap and store overnight before slicing.

938

kcal

Calories

Fat

136

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. salt, 1/2 tsp. baking soda, 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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