[NEW] Zucchini Walnut Loaf

Zucchini bread is an all-time summer favorite for almost any household with a zucchini plant in their garden...and their neighbors who keep finding anonymous donations of zucchini in the back seat of their cars. With this tasty and healthful recipe, you just might find yourself sneaking around behind the stealthy zucchini donors to snatch up those unwanted squash. Tip: If your loaf pans are 8"x4", go ahead and use them and plan to increase the bake time, checking every 5 minutes for doneness.
Active: 15 min. Cook: 1 hour Total: 1 hour 15 mins
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[NEW] Zucchini Walnut Loaf

Ingredients

Instructions

  1. Preheat oven to 350ºF. Coat a 9"x5" loaf pan with cooking spray.
  2. Stir together dry ingredients.
  3. Whisk together wet ingredients except for zucchini in a separate bowl. Stir in zucchini.
  4. Gently mix wet mixture into dry ingredients until just combined. Fold in walnuts and transfer to loaf pan.
  5. Bake until a toothpick comes out almost clean (40-45 minutes). Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Nutrition Facts

16 servings per container
Serving size 41 g
Amount per serving
Calories 72
% Daily Value*
Total Fat 2.5g 3%
Saturated Fat 0.2g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 87.1mg 4%
Total Carbohydrate 10.9g 4%
Dietary Fiber 1.12g 4%
Total Sugars 1.7g
Includes 0.6g Added Sugars 2%
Protein 2.1g
Vitamin D 0mcg 0%
Calcium 29.3mg 2%
Iron 0.6mg 6%
Potassium 80.4mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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