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Zucchini Bread

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

Yield: Makes 2 loaves, or 24 slices

Ingredients

  • 3 cups (750 mL) all-purpose flour
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) baking soda
  • 3 extra-large eggs
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) packed light brown sugar
  • 2 cups (500 mL) canola oil
  • 2 tsp (10 mL) vanilla
  • 2 cups (500 mL) shredded zucchini
  • 1¾ cups (425 mL) walnut pieces

Directions

Preheat oven to 325°F (160°C) and grease and flour two 9- by 5-inch (2 L) loaf pans. Sift together flour, cinnamon, baking powder, salt and baking soda; set aside. Using an electric mixer, beat eggs, sugar and brown sugar until fluffy. Add oil and vanilla in a slow, steady stream, mixing constantly. Stir in flour mixture alternately with zucchini, making 3 additions of flour mixture and 2 of zucchini. Stir in nuts. Pour into prepared pans and bake for 75 minutes, or until a tester inserted in the center of a loaf comes out with a crumb clinging to it. Let cool in pans on a wire rack for 30 minutes. Remove from pans while warm.


© 2007 Andrew Schloss
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1 slice per serving.

355kcal (18%)
95mg (4%)
31g
1g
25g (38%)
0g
2g (11%)
13g
9g
30mg (10%)
18g
4g
21mg
103mg
11mcg RAE (0%)
2mg (3%)
36mg (4%)
1mg (7%)
 

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  • Lpello

    06.15.12 Flag comment

    This will become my favorite zucchini bread reciepe. It has so much flavor, along with acrispy crust. I used walnut halfs and loved the large nuts throughout.

 

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