Zucchini nuts bread/cake – Eggless

Zucchini is native to Central America and Mexico, generally it has a shape similar to a cucumber. Zucchini can be yellow, green or light green. Because of its high water content(more than 95%), zucchini is very low in calories. Zucchini is rich in fiber, vitamins and minerals. Don’t peel zucchini because most of the nutrients are in the skin. Zucchini is a ideal vegetable for the weight-watchers.

The following is a recipe for Zucchini and nuts sweet bread.

Dry Ingredients:

  • All purpose flour – 1 ½ cups
  • Baking powder – 1 teaspoon
  • Baking soda – 1/2 teaspoon
  • Light brown sugar – 1 cup
  • Cinnamon powder – 1 teaspoon
  • Lemon peel – 1 teaspoon
  • Mixed nuts – 1/2 cup (chopped)
  • Zucchini – 1 ½ cups or 1(grated)

Wet Ingredients:

  • Milk – 1/2 cup
  • Oil – 1/2 cup
  • Lemon juice – 1 teaspoon


  1. Preheat oven to 350 degree Fahrenheit.
  2. Mix all the dry ingredients in a bowl except nuts and zucchini.
  3. Whisk the wet ingredients in another bowl.Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not over stir.
  4. Finally mix nuts and grated zucchini.
  5. Grease the loaf pan with vegetable oil or butter.Pour the mix to the loaf pan and place it into preheated oven.
  6. Bake for 45 to 50 minutes or until the toothpick inserted into the bread comes out clean.
  7. Cool the bread at least 10 minutes before removing from the pan.

Zucchini nuts quick bread, Eggless cake hot from the oven

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