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Walnut-Zucchini Bread

Dan Goldberg
Yield Makes 8 servings; 16 slices
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.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.