Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."
Preheat oven to 325F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
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|Serving Size: 1 Serving (1439g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1661 (31%)|
|Amt Per Serving||% DV|
|Total Fat 184.6g||246 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 92.8g|
|Polyunsanturated Fat 58.3g|
|Cholesterol 1586.2mg||488 %|
|Sodium 1251.8mg||43 %|
|Potassium 1048.8mg||28 %|
|Total Carbohydrate 859.9g||253 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 849.7g|
|Protein 75.6g||108 %|
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Calories per serving: 5277
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