Spiced Zucchini Bread with Toased Walnuts
Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
bake
vegitarian
bread
american
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 1/2 cups vegetable oil
- 2 cups all purpose flour
- 2 teaspoons lemon peel grated
- 2 1/2 cups sugar
- 1 teaspoon ground allspice
- 2 cups coarsely grated zucchini (from about 2 medium)
- 1 cup walnuts toasted, coarsely chopped (about 4 ounces)
- Carbohydrate 859.87181259303 g
- Cholesterol 1586.25 mg
- Fat 184.5906535728 g
- Fiber 10.2000804016508 g
- Protein 75.5734309254787 g
- Saturated Fat 22.010745857397 g
- Serving Size 1 1 Serving (1439g)
- Sodium 1251.78317055763 mg
- Sugar 849.671732191379 g
- Trans Fat 11.5054358481211 g
- Calories 5277 calories
Preheat oven to 325F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
