Zucchini Walnut Bread Recipe

Recipesfull introduces to you: Quick Bread Recipes. (Zucchini Walnut Bread Recipe). A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Brief

Servings: 24

Yield: 2 loaves

Zucchini Walnut Bread Recipe

Ingredients

1 cup chopped walnuts

4 eggs

2 cups white sugar

1 cup vegetable oil

3 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon ground cinnamon

¾ teaspoon baking powder

2 cups grated zucchini

1 cup raisins

1 teaspoon vanilla extract

Bread

Directions

Step 1

Whisk together flour baking soda salt cinnamon and baking powder.

Step 2

In a large bowl beat the eggs. Gradually beat in sugar then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins walnuts and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.

Step 3

Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan then turn out onto racks to cool completely. To freeze wrap loaves in plastic wrap and then wrap in heavy freezer paper. Will keep indefinitely.

Nutritional Information

Zucchini Walnut Bread Recipe

Servings Per Recipe:24

Calories: 276.1

% Daily Value *

Protein: 4g 8%

Carbohydrates: 36.5g 12%

Dietary Fiber: 1.2g 5%

Sugars: 20.7g

Fat: 13.4g 21%

Saturated Fat: 1.8g 9%

Cholesterol: 31mg 10%

Vitamin A Iu: 60.7IU 1%

Niacin Equivalents: 2mg 16%

Vitamin B6: 0.1mg 5%

Vitamin C: 1.8mg 3%

Folate: 45.1mcg 11%

Calcium: 26mg 3%

Iron: 1.3mg 7%

Magnesium: 16.4mg 6%

Potassium: 123.2mg 4%

Sodium: 253mg 10%

Thiamin: 0.2mg 18%

Calories From Fat: 120.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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