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Brd: 5* Zucchini Nut Bread

Source of Recipe

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Bak: 5* Zucchini Nut Bread

Taste of Home October/November 2002
66 reviews rate this recipe 5 Stars!
Prep: 15 min. Bake: 55 min. + cooling
Yield: 2 loaves (12 slices each).

I like this bread because it's lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant vegetable to good use!—Kevin Bruckerhoff, Columbia, Missouri

Ingredients:
• 2 cups sugar
• 1 cup canola oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon grated lemon peel
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded zucchini (about 2 medium)
• 1/2 cup chopped walnuts or pecans

Directions:
1. 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 peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.

2. 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.

1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 93 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.