Zucchini Walnut Bread

Zucchini Walnut Bread

47
Barbara Domurat 0

"A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen."

Ingredients {{adjustedServings}} servings 276 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Whisk together flour, baking soda, salt, cinnamon, and baking powder.
  2. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
  3. Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
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Reviews 47

  1. 58 Ratings

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Lila D
1/4/2004

This was a great zucchini bread. I tweeked with the recipe, a little. I put in an extra teaspoon of cinnamon and substituted some of the oil for applesauce. I also put in more zucchini and some grated carrots! It turned out great.

L. Belle
7/4/2008

I love this bread, but I had to change it so I could eat it. People who take blood thinners, Warfarin, cannot eat very many green vegetables, so I had to peel the zucchini. I also changed the sugar. I used one cup of light brown sugar and one cup of white sugar. I replaced the one cup of raisins with another cup of zucchini. You're going to love this bread so give it a try.

MIHAELA
10/12/2002

Great tasting bread.