Zucchini Nut Loaf Recipe

Looking for an easy Zucchini Nut Loaf recipe? Learn how to make Zucchini Nut Loaf using healthy ingredients.


Submitted by jasvobod

Makes 12 servings



Zucchini Bread - Betty Crocker Cookbook

Recipe Ingredients for Zucchini Nut Loaf

17/20 cup, mashed Squash, Summer, Zucchini, Includes Skin
1 1/2 cup Gold Medal All Purpose Flour
1 tsp Cinnamon, Ground
1/2 tsp Baking Soda
1 serving Lite Mixture Salt
1/2 tsp Nutmeg, Ground
1/4 tsp Baking Powder
1 cup Sugars, Granulated
2 oz All Whites (Crystal Farms)
2 oz Vegetable Oil (Bloom)

Recipe Directions for Zucchini Nut Loaf

  1. In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside.

  2. In a mixing bowl beat together sugar, shredded zucchini, and egg.

  3. Add oil and lemon peel; mix well.

  4. Stir flour mixture into zucchini mixture.

  5. Gently fold in chopped nuts.

  6. Turn batter into a greased 8x4x2-inch loaf pan.

  7. Bake in a 350 degree oven for 55 to 60 minutes or till a wooden pick inserted near center comes out clean.

  8. Cool in pan 10 minutes.

  9. Remove from pan; cool thoroughly on a rack.

  10. Wrap and store loaf overnight before slicing.

Categories

Breads

Nutrition Facts
Serving Size 50.9g
Amount Per Serving
Calories
142
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
76mg
3%
Potassium
86mg
2%
Total Carbohydrates
28.3g
9%
Dietary Fiber
0.7g
3%
Sugars
17.3g
Protein
2.4g
Vitamin A 2% Vitamin C 1%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  •   Bad points
  • Very high in sugar
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