Zucchini Bread

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107 users rated this recipe an average rating of 4.0
  • Yields: 1 loaf (16 slices)
  • Prep: 20 mins
  • Bake: 50 mins 350°F
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Zucchini Bread
Ingredients
1 1/2
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon baking powder
1/4
teaspoon ground nutmeg
1
egg, beaten
1
cup sugar
1
cup finely shredded, unpeeled zucchini
1/4
cup cooking oil
1/2
cup chopped walnuts or pecans, toasted
Directions
  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. 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.
From the Test Kitchen
Apple Bread:

Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

Nutrition Facts (Zucchini Bread)
    Per serving:
  • 147 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 13 mg chol.,
  • 123 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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