Dilled Zucchini Bread

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.

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2.5 by 2 people

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  • Makes: 28 servings
  • Serving Size: 1 slice
  • Makes: 2 loaves (28 slices)
  • Prep: 25 mins
  • Bake: 55 mins 350°F
  • Cool: 2 hrs

Dilled Zucchini Bread

Directions

  1. Preheat oven to 350 degrees 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).
  2. 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.
  3. 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.
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Nutrition Facts (Dilled Zucchini Bread)

  • Per serving:
  • 195 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 13 mg chol. ,
  • 163 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 11 g sugar ,
  • 3 g pro.

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