Options

Format:
Include:
PRINT
See more
Dan Goldberg Photo by: Dan Goldberg

Walnut-Zucchini Bread

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.

Sunset SEPTEMBER 2006

  • Yield: Makes 8 servings; 16 slices

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.

Nutritional Information

Amount per serving
  • Calories: 721
  • Calories from fat: 47%
  • Protein: 9.2g
  • Fat: 38g
  • Saturated fat: 5g
  • Carbohydrate: 90g
  • Fiber: 2g
  • Sodium: 540mg
  • Cholesterol: 79mg
advertisement

Go to full version of

Walnut-Zucchini Bread recipe

advertisement