Rating: 3.5 stars
3 Ratings
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  • 5 star values: 1

Using grated zucchini in baked goods is a classic way to use surplus squash. Shred with a box grater or the grater attachment on the food processor. The batter is thick, almost the consistency of cookie dough, and it creates a moist, dense bread.

Katherine Cobbs
Recipe by Cooking Light July 2008

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Recipe Summary

Yield:
2 loaves, 12 slices each (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.

  • To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.

Nutrition Facts

145 calories; calories from fat 32%; fat 5.1g; saturated fat 0.4g; mono fat 2.1g; poly fat 2.3g; protein 2.8g; carbohydrates 22.5g; fiber 0.7g; cholesterol 0mg; iron 1mg; sodium 142mg; calcium 21mg.
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