Walnut-Zucchini Bread

Dan Goldberg
This is our new favorite way to eat more zucchini. "My family loves this for dessert," claims Mary Watson. "It's easy to make and keeps well too." Prep and Cook Time: 75 minutes.

Yield:

Makes 8 servings; 16 slices

Recipe from

Nutritional Information

Calories 721
Caloriesfromfat 47 %
Protein 9.2 g
Fat 38 g
Satfat 5 g
Carbohydrate 90 g
Fiber 2 g
Sodium 540 mg
Cholesterol 79 mg

Ingredients

3 large eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1/2 teaspoon vanilla
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped walnuts

Preparation

1. Preheat oven to 350°. Grease 2 loaf pans (9 in.). In a large bowl, beat eggs until frothy. Add sugar, oil, zucchini, and vanilla and stir until well mixed. Add flour, cinnamon, salt, baking powder, baking soda, and nuts; stir until just combined.

2. Pour batter into pans. Bake until a toothpick inserted in the center of each loaf comes out clean, 50 to 60 minutes. Cool loaves 10 minutes in pans, then turn out onto a rack and cool completely before slicing.

Note: Nutritional analysis is per serving.

Note:

Mary Watson, Scottsdale, AZ,

September 2006