PLM 2017 RECIPES

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ZUCCHINI BREAD | BETTER HOMES & GARDENS



Zucchini Bread | Better Homes & Gardens image

Come summer squash season, little tastes better than moist Zucchini Bread fresh out of the oven. A handful of toasted walnuts gives our easy Zucchini Bread recipe a hint of saltiness and crunch.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 1 loaf (16 slices)

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup cooking oil
½ cup chopped walnuts or pecans, toasted

Steps:

  • Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
  • In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
  • Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Nutrition Facts : Calories 147 calories, CarbohydrateContent 21 g, CholesterolContent 13 mg, FatContent 6 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 123 mg, SugarContent 12 g

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From en.m.wikipedia.org
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