'Not Your Ordinary' Zucchini Bread

4
(7 ratings)
Prep
Time
Total Time
Number Of
Ingredients
13
Servings20

Lemon, cinnamon and nutmeg add a delectable difference to this extraordinary zucchini bread

Ingredients
  • PAM® Baking Spray
  • 3 cups Ultragrain® All Purpose Flour
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons grated lemon peel
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 2 cups grated zucchini (2 cups = about 2 medium zucchini)
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup Pure Wesson® Canola Oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped pecans
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Directions
  1. Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.
  2. Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, Egg Beaters, oil and lemon juice.
  3. Pour Egg Beaters mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.
  4. Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
  5. Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.
Cook's Tips

Zucchini bread can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. It can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

Cook's Tips

Zucchini bread can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. It can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

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Nutrition Information
Calories: 186 View complete nutrition information
Reviews (5)

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Overall Rating

BJSmith December 11, 2013

I've made a very similar recipe using apples and canadian whiskey, but lost the basic recipe. I think this one would do nicely. I'll substitute the apples for the zucchini and soak them in crown royal maple... Should work pretty well! May omit the lemon juice, though...

Renee July 28, 2013

A great recipe and my husband loved it also. We had a slice as soon as it came out of the oven with butter on it. I am always glad when my zucchini comes out of the garden so I can put some in the freezer to make zucchini bread through the winter also.

Drae August 26, 2012

Fantastic. You can taste the lemon which makes it really special I added extra cinnamon and nutmeg to taste. Even my grandchildren loved it. They also helped prep the batter because it it's a long process. Be sure to use your food processor for the zucchini and squeeze out all the extra water.

just me July 31, 2012

This was probably the worst recipe I have tried. Although the lemon was an added ingredient, it did nothing for the flavor. There wasn't a cal for vanilla and there should have been. The bread was dry and the amount of soda should have been ut down because it tasted salty, and b the way I didn't add the salt it called for.

dawnfromia July 05, 2012

Delicious! Simple to make and very tasty. Love the flavor the lemon zest and juice adds!!!