ZUCCHINI BREAD RECIPE

By bjnelson55

A lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant vegetable to good use!
From Taste of Home

Ingredients

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded zucchini (about 2 medium)
• 1/2 cup chopped nuts
• 1 teaspoon grated lemon peel

Details

Servings 24

Preparation

Step 1

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.

Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.