Zucchini Bread VI

4.5

(89)

73 Reviews

9 Photos

This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.

Submitted by Phyllis Province

Updated on August 15, 2023

Zucchini bread and 2 slices next to it on yellow cutting board

9

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

12

Yield:

1 - 9x5 inch loaf

Jump to Nutrition Facts

Ingredients

2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
3 eggs
1 cup white sugar
⅔ cup vegetable oil
1 ⅓ cups grated zucchini
¾ teaspoon lemon extract
⅔ cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts (per serving)

312	Calories
18g	Fat
34g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 312
% Daily Value *
Total Fat 18g	23%
Saturated Fat 2g	12%
Cholesterol 47mg	16%
Sodium 274mg	12%
Total Carbohydrate 34g	12%
Dietary Fiber 1g	5%
Total Sugars 17g
Protein 5g	9%
Vitamin C 2mg	3%
Calcium 35mg	3%
Iron 1mg	8%
Potassium 101mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection