Recipe courtesy of St. John's University
Zucchini Bread
- Level: Easy
- Yield: 16 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 250
- Total Fat
- 13
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 141
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
1 1/2 cups granulated sugar
1/3 cups brown sugar
3/4 cups vegetable oil
2 eggs
2 cups flour
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/2 cups finely chopped zucchini
3/4 cups walnut pieces
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.