Zucchini Bread VI

Zucchini Bread VI

64

"This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans."

Ingredients

1 h 15 m servings 312 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
  2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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Reviews

64
  1. 78 Ratings

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This bread is soooo good. If you leave out the pecans, sub all natural applesauce for veg oil and splenda for sugar, each serving is about 100 cals, 1 g. of fat and no sugar! These are absolute...

I made a LOT of changes to this bread, but it still was delicious! Used whole wheat flour, brown sugar and used vanilla extract instead of lemon. I also substituted 3/4 cup of skim milk for the ...

My husband and I loved this bread! I used 2/3 cup white sugar and added 1/3 cup honey and used olive oil, just under the recommended amount. I also added 1/2 tsp. of nutmeg.