Zucchini Nut Bread
Zucchini Nut Bread recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
zucchini
raw, shredded |
|
| 1 ¾ | cups |
sugar
|
|
| ¼ | teaspoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
nuts
chopped |
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
zucchini
raw, shredded |
|
| 414 | ml |
sugar
|
|
| 1.3 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped |
|
| 473 | ml |
all-purpose flour
|
|
Directions
Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
Beat eggs, sugar, and oil together.
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
Mix together by hand.
Add zucchini (minus liquid).
Beat mixture.
Pour into 2 greased, floured, loaf pans.
Bake 1 hour at 350℉ (180℃).
