Ingredients for Zucchini Nut Bread By Sheila
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How to Make Zucchini Nut Bread By Sheila
- Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, beat 2 large eggs until light and frothy.
- Add 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, 2 cups grated zucchini, and 1 teaspoon vanilla extract. Mix well to combine.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts or pecans (or a combination).
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy! This bread freezes well for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
127g
Fat
11g
Carbs
17g
