'Not Your Ordinary' Zucchini Bread
Minutes Prep time: 15
Minutes Total time: 80
Servings: 20
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 80
Servings: 20
Difficulty: easy
PAM® Baking Spray
3 cups all-purpose flour
1 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups grated zucchini (2 cups = about 2 medium zucchini)
4 eggs
1/2 cup canola oil
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 37 mg | 4% |
Carbohydrate | 26 g | 9% |
Cholesterol | 37 mg | 12% |
Total Fat | 9 g | 14% |
Iron | 1 mg | 7% |
Calories | 198 kcal | 10% |
Sodium | 151 mg | 6% |
Protein | 4 g | 7% |
Saturated Fat | 1 g | 5% |
Sugars | 11 g | 1% |
Vitamin C | 2 mg | 3% |
Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.
Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, eggs, oil and lemon juice.
Pour egg mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.
Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.
Zucchini bread can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. It can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.
'Not Your Ordinary' Zucchini Bread