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20 min.
1 hr.
1 loaf

Zucchini Nut Bread


  • Pillsbury™ Baking Spray with Flour
  • 2 cups Martha White® All-Purpose Flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups grated unpeeled zucchini
  • 3/4 cup Crisco® Pure Vegetable Oil
  • 1 tablespoon vanilla extract
  • 1 cup choppped walnuts

Preparation Directions

  1. HEAT oven to 325°F. Coat a 9 x 5-inch loaf pan lightly with flour no-stick baking spray. Combine flour, sugar, baking powder, salt and cinnamon in large bowl. Mix well.
  2. BEAT eggs in small bowl. Add zucchini, oil and vanilla. Blend well. Stir in flour mixture just until moistened. Stir in nuts. Pour into prepared pan.
  3. BAKE 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on wire rack. Cool 1 hour or until completely cooled.

Nutritional Information Per Serving

Serving Size (1/10), Calories 410 (Calories from Fat 230), Total Fat 26g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 65mg, Sodium 330mg, Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 20g), Protein 7g; Percent Daily Value*: Vitamin A 2%, Vitamin C 8%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.