Zucchini Nut Loaf
Sweet and moist with the (subtle) flavour of cloves and cinnamon, this is the perfect sweet bread to have in the freezer to whip out for unexpected company. Or when you just need some comfort food yourself.
Servings
2loafs
Cook Time
1hour
Servings
2loafs
Cook Time
1hour
Ingredients
Dry Ingredients
Instructions
  1. Grate the zucchini. Lay in a towel and wring out some of the water. water will run out. Don’t squeeze until totally dry or the bread will be dry.
  2. In a large bowl mix the sugar, oil and vanilla with a large spoon. Beat in the eggs and stir in the zucchini.
  3. Combine dry ingredients in another bowl. Add to zucchini mixture and stir.
  4. Spoon batter into 2 greased loaf pans, or five tiny ones so you can give some away.
  5. Bake at 350° F for 1 hour – until toothpick comes out clean. Turn out of pans onto wire rack and cool right side up. Wrap airtight when cool and keep in refrigerator up to 3 weeks or freezes well.

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