Zucchini Bread

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(204)

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.

Zucchini Bread
Photo: Marty Baldwin
Prep Time:
20 mins
Bake Time:
50 mins
Total Time:
70 mins
Yield:
1 loaf (16 slices)

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

  1. 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.

  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.

Apple Bread:

Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

Nutrition Facts (per serving)

147 Calories
6g Fat
21g Carbs
2g Protein
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.

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