Zucchini Nut Loaf Recipe

Name: Zucchini Nut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. grated zucchini squash; 1 c. sugar; 1 egg; 1/2 c. cooling oil; 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; 1/2 c. chopped walnuts

Servings: persons

3 c. grated zucchini squash
1 c. sugar
1 egg
1/2 c. cooling oil
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
1/2 c. chopped walnuts

1
In mixing bowl, beat together zucchini, sugar and egg; add oil and mix well.
2
Stir together flour, cinnamon, baking soda, nutmeg, baking powder and salt.
3
Stir into zucchini mixture.
4
Fold in walnuts.
5
Pour into a greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
6
Bake at 325u00b0 until done, 60 to 65 minutes. Remove from pan and cool thoroughly on rack.
7
Wrap and store overnight before slicing.

1091

kcal

Calories

Fat

139

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. grated zucchini squash, 1 c. sugar, 1 egg, 1/2 c. cooling oil, 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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