L.R. zucchini bread

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 122.5
  • Total Fat: 3.3 g
  • Cholesterol: 35.4 mg
  • Sodium: 188.1 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.5 g

View full nutritional breakdown of L.R. zucchini bread calories by ingredient
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This is some of the best zucchini bread I've ever had. Very moist. This is some of the best zucchini bread I've ever had. Very moist.
Number of Servings: 36


    3-1/2 cups whole wheat flour
    1-3/4 cups sugar, preferably turbinado
    1 T. baking powder
    1 tsp. baking soda
    1-1/2 tsp. salt
    4 tsp. cinnamon
    6 eggs
    1 cup buttermilk
    6 cups shredded zucchini
    1 cup chopped walnuts, toasted in oven for 3 minutes at 350


Preheat oven to 350. Cut wax paper to fit the bottom of three 4'x8' bread pans. Spray pans with non-stick spray. Place wax paper in bottoms of pans and spray again. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl whisk together eggs and buttermilk. When you have zucchini shedded and nuts chopped and toasted, mix egg mixture into dry mixture. Mix only partially. Add zucchini and nuts and gently mix until combined. You don't want to overmix or bread will be a little tough, Divide into pans. Bake at 350 for about 50 minutes or until done. Makes 3 loaves. I cut them into 12 pieces each for a total of 36 servings.

Number of Servings: 36

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    Originally I made this recipe using white flour and it was awful. So I made another batch using whole wheat flour and it was great. The whole wheat bread makes the recipe. Thanks for sharing. - 8/2/08

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  • Good
    1 of 1 people found this review helpful
    I love zucchini bread & I am very surprised that this recipe doesn't have any oil as it usually has alot . I'm impressed it's made with whole wheat flour too. Please et me know if it truely doesnt need oil & it will become my favorite recipe. - 8/9/08

    Reply from LRUSSELLFAMILY (8/9/08)
    The original recipe had 1 cup of oil. I replaced it with buttermilk and I couldn't tell any difference as long you're carfull not to overmix. It's a very moist bread. It's not overly sweet, so if you prefer it sweeter, just put in 2 cups of sugar. It only raises the calories a little.

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  • Incredible!
    1 of 1 people found this review helpful
    A great zucchini bread and a great way to get some veggies! - 7/28/08

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