Recipe Details
Ingredients
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3cupsall-purpose flour
-
1teaspoonsalt
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1teaspoonbaking powder
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1teaspoonbaking soda
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1tablespoonground cinnamon
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3largeeggs
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1cupvegetable oil
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2 ¼cupswhite sugar
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3teaspoonsvanilla extract
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2cupsgrated zucchini
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1cupchopped walnuts
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
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Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
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Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
Dotdash Meredith Food Studios
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories255 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 2g |
9% |
| Cholesterol 23mg |
8% |
| Sodium 180mg |
8% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 1g |
4% |
| Total Sugars 19g |
|
| Protein 3g |
7% |
| Vitamin C 2mg |
2% |
| Calcium 26mg |
2% |
| Iron 1mg |
6% |
| Potassium 74mg |
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.
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