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Zucchini Bread


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  • 3 cup zucchini (about
  • 3 medium)
  • 4 cups flour
  • 1 cup plus 2 tablespoon* granulated
  • sugar, divided
  • 1/2 cup chopped walnuts. toasted
  • l/4 cup packed brown sugar
  • 5 teaspoons baking powder
  • 1 tablespoon grated lemon rind
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 tea.spoon salt
  • 1/4 tea ground nutmeg
  • 1 1/2 cups skim milk
  • 6 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs



Step 1

1. Preheat to 350.
2. Press zucchini on several layers of paper towels. Cover with additional paper
towels; set aside.
3. Combine Hour. 1 cup granulated sugar,
walnuts, and next 6 ingredients (walnuts
through nutmeg) in a large howl; make a
well in center of mixture. Combine milk,
oil, vanilla, and eggs in a bowl; stir with
whisk. Add zucchini; stir. Add to flour
mixrure; stir just until moist. Divide b.u-
tcr evenly between 2 (H x 4-inch) loaf
pans coated with cooking spray. Sprinkle
each with 1 tablespoon granulated sugar.
Bake at 350° 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.

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