Zucchini Bread
This Zucchini Bread recipe is one you won't forget. She uses a secret ingredient to add moisture and flavor. This recipe is the best zucchini bread and is one for the recipe book!
Servings: 2 loaves
Ingredients
- 2 cups shredded zucchini pat dry with paper towel
- 2 cups self rising flour
- 2 cups sugar
- 1 small box instant lemon pudding
- 3 eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 3/4 cup chopped walnuts optional
- 1/2 cup powdered sugar
- 2 tablespoons water
Instructions
- Preheat oven 325 degrees F.
- Prepare 2 loaf pans by spraying with non-stick cooking spray.
- In a medium bowl add flour,pudding mix, cinnamon, nutmeg, cloves, allspice and ginger.
- Mix together eggs, vanilla extract, sugar and oil in a stand mixer for 2-3 minutes.
- Slowly add the dry ingredients, mix as you add. Beat until combine.
- Stir in zucchini and nuts into batter.
- Pour half of the batter into each prepared pan.
- Bake 50-60 minutes until inserted toothpick into the center of bread comes out clean.
- Remove pans and cool on wire rack.
- Mix together powdered sugar and water in small bowl. While bread is still hot, pour the glaze on top of the zucchini bread.
Nutrition
Calories: 1869kcal | Carbohydrates: 334g | Protein: 31g | Fat: 48g | Saturated Fat: 14g | Cholesterol: 245mg | Sodium: 115mg | Potassium: 733mg | Fiber: 7g | Sugar: 234g | Vitamin A: 605IU | Vitamin C: 22.8mg | Calcium: 125mg | Iron: 4.1mg