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zucchini nut bread/cake

(2 ratings)
CCMCCART avatar
Recipe by
CC MCCART-FROST
@CCMCCART
GUATAY, CA

Pretty sure everyone has their own recipe for this tasty delight. When I make it in loaf pans, we slice it, toast it and slather either butter or cream cheese on it (maybe even both?) for breakfast or a snack. I also bake it in a bundt pan, slice it in half horizontally and frost with cream cheese frosting as you would a regular cake and sprinkle more chopped nuts on top. Really wanted to take a photo of the one I recently made, but unfortunately only crumbs remain on the cake plate...LOL

►
(2 ratings)
yield 10 +
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For zucchini nut bread/cake

  • 3
    eggs
  • 1 c
    oil
  • 2 c
    zucchini, grated (peel and all)
  • 3 tsp
    vanilla
  • 4 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 3 c
    flour
  • 2 c
    sugar
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1 c
    chopped nuts

How To Make zucchini nut bread/cake

  • 1
    Blend all wet ingredients, add zucchini and blend well.
  • 2
    Mix all dry ingredients including nuts.
  • 3
    Mix both dry and wet ingredients together.
  • 4
    Pour into either 2 small loaf pans or 1 bundt pan that have been either sprayed or greased.
  • 5
    Bake in preheated oven at 325 for approximately 60 mins. I like to start testing with a clean toothpick at 45 mins.
  • 6
    Cool on rack for 10 - 15 minutes and then invert pans and finish cooling.
  • 7
    Forgot to add, for that extra OOOMPH you can add 2 tsps grated lemon peel, 2 tsps grated orange peel and 1/2 tsp orange extract.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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