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Zucchini Bread

Yield: 1 loaf (16 slices)
Prep 20 mins Bake 350°F 50 mins
Zucchini Bread
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 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 KitchenApple Bread:
  • Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.
Nutrition Facts (Zucchini Bread)
  • cal. (kcal) 147,
  • Fat, total (g) 6,
  • chol. (mg) 13,
  • sat. fat (g) 1,
  • carb. (g) 21,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 12,
  • pro. (g) 2,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 123,
  • Potassium (mg) 49,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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