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.
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
How to Make It
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.
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.
I was given a huge basket of zucchini a few weeks ago and have made about 8 loaves of this yummy bread. It's so easy to make and great for breakfast and for dessert. I made it a couple of times without the walnuts, and it's still great. Great for freezing, too.
You shouldn't rate a recipe you've never tried, especially if you haven't read the nutritional information correctly! It states that it serves 8 people from two loaf pans - that means that a serving is 1/4 of a bread loaf - or 2 one-plus inches slices! Hardly a normal serving of nut bread! Next thing is to consider that the fat comes from oil and walnuts - way better than butter, but you can always reduce the oil by a third and replace it with apple sauce. Finally, the carbs are from sugar - way more sugar in this recipe than I am comfortable with, so I cut it in half and it was plenty sweet for me. It baked up beautifully in about 45 minutes and was a great way to use up old shredded zucchini from my freezer and a few fresh ones from this year's garden.
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