Recipes and Cooking Zucchini Bread 4.0 (204) 13 Reviews Come summer squash season, little tastes better than moist Zucchini Bread fresh out of the oven. A handful of toasted walnuts gives our easy Zucchini Bread recipe a hint of saltiness and crunch. 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 June 14, 2011 Print Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 20 mins Bake Time: 50 mins Total Time: 70 mins Yield: 1 loaf (16 slices) Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon ground nutmeg 1 egg, beaten 1 cup sugar 1 cup finely shredded, unpeeled zucchini ¼ cup cooking oil ½ cup chopped walnuts or pecans, toasted Directions Preheat oven to 350°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. 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. 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. Apple Bread: Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini. Print Nutrition Facts (per serving) 147 Calories 6g Fat 21g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 147 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 13mg 4% Sodium 123mg 5% Total Carbohydrate 21g 8% Total Sugars 12g Protein 2g Vitamin C 0.6mg 3% Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 49mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg *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.