Rating: 5 stars
48 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.

Recipe Summary

cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 45 mins
prep:
30 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C).

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  • Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

224 calories; protein 3.2g; carbohydrates 30.6g; fat 10.3g; cholesterol 31mg; sodium 218.2mg. Full Nutrition
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