Recipes and Cooking Dilled Zucchini Bread 3.3 (3) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Bake Time: 55 mins Cool Time: 2 hrs Total Time: 3 hrs 20 mins Servings: 28 Yield: 2 loaves (28 slices) Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 ½ cup whole wheat flour 1 tablespoon baking powder 1 teaspoon salt 2 eggs, lightly beaten 2 ½ cup coarsely shredded unpeeled zucchini 1 ½ cup sugar 1 cup vegetable oil 1 teaspoon vanilla 1 cup coarsely chopped walnuts or pecans ½ cup chopped fresh dill weed Dill weed sprigs Walnut or pecan pieces Coarse sea salt or kosher salt Directions 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. Rate it Print Nutrition Facts (per serving) 195 Calories 11g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 195 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 13mg 4% Sodium 163mg 7% Total Carbohydrate 22g 8% Total Sugars 11g Protein 3g Vitamin C 2mg 10% Calcium 41mg 3% Iron 0.9mg 5% Potassium 84mg 2% Folate, total 24.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.