Zucchini Nut Bread Recipe

No Photo

Have you made this?

 Share your own photo!

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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour 2 9X5X3 inch loaf pans. Sift flour with cinnamon, soda, salt and baking powder.
2
In medium bowl, combine orange peel, grated zucchini, grated carrots, pineapple and nuts.
3
In a large bowl, combine sugar, oil and eggs, using strong spoon. Beat until smooth.
4
To 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.
5
Bake 55 - 60 inutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes. Remove from pans.
6
You 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