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Zucchini Bread

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Submitted by CRNA

YIELD

servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
1 237
CUP ML SUGAR
1 237
CUP ML ZUCCHINI
grated
1 1
EACH EACH EGGS
¼ 59
CUP ML VEGETABLE OIL
¼ 1.3
TEASPOON ML LEMON ZEST
chopped
½ 118
CUP ML WALNUTS
chopped

Directions

Preheat oven to 350℉ (180℃).

Grease an 8 by 4 by 2-inch loaf pan.

In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well.

Add flour mixture and stir until just combined.

Stir in walnuts.

Pour batter into prepared pan.

Bake for 55 to 60 minutes.

Cool for 10 minutes and remove from pan.

For best results, wrap and store overnight before cutting.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 602 37% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 236mg 10%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 2% Vitamin C 10%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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