Zucchini Bread

Yield: 24 servings (12 slices per loaf) (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.4g
  • Protein: 4g
  • Carbohydrate: 29.6g
  • Fiber: 0.8g
  • Cholesterol: 19mg
  • Iron: 1.4mg
  • Sodium: 64mg
  • Calcium: 89mg

Ingredients

  • 3 cups shredded zucchini (about 3 medium)
  • 4 cups all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup packed brown sugar
  • 5 teaspoons baking powder
  • 1 tablespoon grated lemon rind
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups skim milk
  • 6 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
  3. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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