Zucchini Bread
HB-4607 · Hand-built original · American
Spiced loaf made with grated zucchini, oil, eggs and walnuts, baked in two loaf pans.
AmericanBread, Breakfast1 hr 30 minServes 20237 kcalVegetarianDairy-freeRenal
Main ingredient: zucchini
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:20quantities adjust to match
Ingredients
- 3 cups all-purpose flour, or use 1:1 gluten-free flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
- 1 cup extra light olive oil, or canola or vegetable oil
- 1 1/2 cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini*, from 1 lb or 2 medium zucchini
- 1 cup chopped walnuts or pecans, optional
Method
- Heat the oven to 350F; butter two 8x4 inch loaf pans and line with parchment.
- Whisk the flour, baking powder, baking soda, salt and cinnamon in a bowl.
- Whisk the eggs, oil, sugar and vanilla in a large bowl until well blended.
- Stir the flour mixture into the wet mixture just until combined.
- Fold in the grated zucchini and nuts if using.
- Divide the batter between the pans; bake for 50 to 60 minutes, until a toothpick in the centre comes out clean or with a few moist crumbs.
- Cool in the pans for 10 to 15 minutes; turn onto a rack and cool completely.
Prep: 15 min · Cook: 60 min · Total: 90 min
Nutrition (per serving, where published)
237 kcalCalories
3 gProtein
30 gCarbs
12 gFat
1 gFibre
16 gSugars
183 mgSodium
25 mgCholesterol
1 servingServing