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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 24 servings |
||
| Calories 205 | ||
| Calories from Fat 75 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 164mg | 6% | |
| Potassium 76mg | 2% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 17.1g | ||
| Protein 3.0g | 6% | |
Ingredients
- 2 cups shredded unpeeled zucchini (green or yellow, or a combination)
- 2 cups white sugar
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup oil
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon grated fresh lemon rind or orange rind
- 1 cup chopped walnuts
Directions
1
Preheat oven to 325°F.2
Grease two loaf pans.3
Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.4
Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.5
Add shredded zucchini and walnuts; stir to combine.6
Add zucchini mixture to flour mixture; stir well.7
Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.8
Bake 60-65 minutes or until loaves test done with toothpick.9
Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.10
*Note: Loaves freeze well.
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- Course > Breads > Quick Breads
- Course > Breakfast
- Course > Desserts
- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: CCarriee
On Aug 17, 2009
Love this recipe!! I added 1 cup of raisins for texture and it turned out great. I would advise cooking for 50 minutes instead of the whole hour. I am impressed that it makes 2 loaves. Yummy!
From: Chef #669492
On Aug 7, 2009
This is the best. Flavor and texture is on the money. Love the idea of the cinnamon sugar on the top; rellay like the crunchie top. This will become one of my families favorite.
From: chiclet
On Aug 26, 2006
No one can accuse you of false advertising, that's for sure! Your zucchini bread really is the best (my coworkers even referred to it as "magical"). This recipe is really easy to put together, has a wonderful flavor and texture, and is a little healthier than many others. I think I've found my new default zucchini bread...buut don't tell my mother!! Thanks Mary Scheffert!
From: David Stobbe
On Sep 4, 2001
Wonderful recipe; changed it around a bit & made muffins out of it; works superbly. Sprinkled the walnuts on top instead of in batter. Takes about 25-30 mins as muffins. Freeze very well as snacks. Makes 12 muffins. Bravo!
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