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“This is from Cooking Light magazine ... and I keep losing it, so am posting it here. Uses lots of zucchini, but gives a much lighter bread than traditional ones where you don't squeeze out the moisture. Hope you enjoy it as much as we do!”
READY IN:
1hr 10mins
SERVES:
24
YIELD:
1 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Press zucchini between several layers of paper towels. set aside.
  3. Combine flour, 1 cup sugar, walnuts, and next 6 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
  4. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk.
  5. Add zucchini to wet mixture, stir.
  6. Add wet ingredients to flour mixture; stir just until moist.
  7. Divide batter evenly between 2 loaf pans coated with cooking spray.
  8. Sprinkle each with 1 T sugar.
  9. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
  10. Cool 5 minutes in pans on wire rack, remove from pans to cool completely.

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