Fantabulous Zucchini Bread
Ingredients
- 3 cups flour, aal-purpose and sifted ⓘ
- 1 teaspoon cinnamon ⓘ
- 14 teaspoon ginger ⓘ
- 14 teaspoon clove ⓘ
- 1 teaspoon baking soda ⓘ
- 14 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 12 cup walnuts, chopped ⓘ
- 14 cup pecans, chopped ⓘ
- 3 eggs, large ⓘ
- 2 cups sugar ⓘ
- 1 cup cooking oil
- 3 teaspoons vanilla ⓘ
- 2 cups zucchini, grated and unpared ⓘ
Instructions
- Sift all the dry ingredients together and toss the nuts in the dry ingredients to prevent them from sinking to the bottom of the loaf and set aside.
- Beat the eggs well with a whisk in a large bowl and add the sugar and oil alternately beginning and ending with the sugar.
- Try to do it in two or three additions.
- Str in the vanilla.
- Add the dry ingredients and stir only till it comes together.
- If you stir too much you will have a flat bread.
- Fold in the grated zucchini.
- Pour into 2 prepared loaf pans and bake in a preheated 350* oven for 1 hour.
- Cool in pans on a rack for 10 minutes and then remove from pans and finish cooling on the rack.
- Regular muffins take about 25 minutes at 350*.
- To freeze: wrap loaf in plastic wrap and freeze solid.
- Remove from the freezer and vacuum seal them.
- They keep about 6 months frozen.
Nutrition & Diet Analysis (per serving)
982
kcal
49% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).