Zucchini Nut Bread Recipe

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Zucchini Nut Bread

Natasha Nalley

By
@MomInMD

Spring is almost here, and before you know it, there will be an abundance of zucchini available from either your garden or your neighbor's. Here's a way to use up that largeness.


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Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min
Cook:
1 Hr

Ingredients

3 c
flour
2 tsp
cinnamon
2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
1/2 tsp
ground allspice
1/2 tsp
fresh ground nutmeg
1 Tbsp
grated orange peel
2 c
grated unpeeled zucchini - washed and scrubbed very well
2
grated carrots - optional
1 can(s)
small (about 8 oz) crushed pineapple with it's juice
1 c
chopped or ground nuts - pecans or walnuts
2 c
sugar
1 c
oil
4
eggs

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour 2 9X5X3 inch loaf pans. Sift flour with cinnamon, soda, salt and baking powder.

2In medium bowl, combine orange peel, grated zucchini, grated carrots, pineapple and nuts.

3In a large bowl, combine sugar, oil and eggs, using strong spoon. Beat until smooth.

4To the large bowl, add sifted dry ingredients till thoroughly mixed. Add zucchini mixture, mix well. Batter will be very thick. Pour and divide into prepared pans.

5Bake 55 - 60 inutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes. Remove from pans.

6You could use 3 smaller loaf pans - about 8.5 x 4.5 inch size (1 1/2 qt). Bake about 45 - 50 minutes.

About this Recipe

Course/Dish: Sweet Breads