L.R. zucchini bread

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4.3 of 5 (3)

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

Introduction

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.

Minutes to Prepare: 30

Minutes to Cook: 50

Number of Servings: 36

Ingredients

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

Directions

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.