ZUCCHINI NUT BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 229 calories, FatContent 11g fat (1g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 29g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
GRANDMA'S BEST ZUCCHINI BREAD RECIPE | ALLRECIPES
This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!
Provided by Korrine
Categories Zucchini Bread
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 2 - 9x5 inch loaf pans
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.5 calories, CarbohydrateContent 32 g, CholesterolContent 23.3 mg, FatContent 9.9 g, FiberContent 0.9 g, ProteinContent 2.6 g, SaturatedFatContent 1.7 g, SodiumContent 72.8 mg, SugarContent 19.3 g
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