Zucchini Bread

Zucchini Bread
Zucchini Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    cups shredded zucchini (about 3 medium)

  • 4

    cups all-purpose flour

  • 1

    cup plus 2 tablespoons granulated sugar divided

  • 1/2

    cup chopped walnuts toasted

  • 1/4

    cup packed brown sugar

  • 5

    teaspoons baking powder

  • 1

    tablespoon grated lemon rind

  • 1 1/2

    teaspoons ground cinnamon

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • 1 1/2

    cups skim milk

  • 6

    tablespoons vegetable oil

  • 2

    teaspoons vanilla extract

  • 2

    large eggs

  • Cooking spray

Directions

Preheat oven to 350º. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 × 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Serving Size: 1 slice [12 slices per loaf]

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