Zucchini Bread
A delicious quick bread to use up extra zucchini in the summer months. Chocolate version included in instructions.
Servings 24 slices
Calories 232kcal
Equipment
- 2 9-inch loaf pans
Ingredients
- 3 eggs beaten
- 1 cup vegetable or Canola oil
- 2 cups sugar
- 2 cups grated zucchini skin on, not squeezed of moisture
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 325°F.
- Grease and flour 2 loaf pans or use baking spray with flour.
- Combine beaten eggs, oil, sugar, zucchini and vanilla.3 eggs, 1 cup vegetable or Canola oil, 2 cups sugar, 2 cups grated zucchini, 2 teaspoons vanilla extract
- Into a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.3 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon
- Blend dry ingredients into the batter. Add nuts if using.½ cup chopped pecans
- Divide batter between 2 loaf pans and bake 50 - 60 minutes (I use the toothpick trick).
Notes
For chocolate zucchini bread, add ½ cup cocoa powder to dry ingredients.
You're Gonna Bake It After All
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Nutrition
Calories: 232kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 161mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg