• 3 Ratings

Try giving your zucchini bread a flavorful boost by adding in fresh dill. Try a slice of this zucchini bread recipe for breakfast, or have a slice alongside dinner.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of two 8x4-inch loaf pans. In a large bowl stir together the first four ingredients (through 1 tsp. salt).

  • In a medium bowl combine the next five ingredients (through vanilla). Make a well in center of flour mixture. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup nuts and 1/2 cup dill weed. Spoon batter into prepared pans. Arrange dill sprigs and nut pieces on top of batter and sprinkle with coarse salt.

  • Bake about 55 minutes or until a toothpick comes out clean. Cool in pans 15 minutes. Remove loaves from pans. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts

195 calories; 11 g total fat; 1 g saturated fat; 8 g polyunsaturated fat; 2 g monounsaturated fat; 13 mg cholesterol; 163 mg sodium. 84 mg potassium; 22 g carbohydrates; 1 g fiber; 11 g sugar; 3 g protein; 0 g trans fatty acid; 55 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 41 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0