Zucchini Bread
This zucchini bread is moist, tender and easy to make. I love the little flecks of green in the bread after it bakes.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated white sugar
- 3 tsp vanilla extract
- 2 cups thinly shredded zucchini
Instructions
- Preheat oven to 325°F. Grease two 8 x 4 inch loaf pans.
- In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon.
- In a large bowl, combine the eggs, oil, sugar, and vanilla. Whisk until smooth. Add in the dry ingredients and stir until completely mixed. Fold in the zucchini. Divide batter into the prepared loaf pans.
- Bake the loaves for 40 to 60 minutes or until a toothpick inserted comes out clean. Allow loaves to cool in pan before removing. Store uneaten zucchini bread in fridge or freezer.
Notes
- Recipe from All Recipes
- You do not need to wring the zucchini dry before adding it.
- If you like nuts in your quick bread, you can add them as well.
- If you prefer less sweet desserts, you can reduce the sugar amount to 2 cups.
- Two loaves are approximately 20 slices. For the nutrition estimate, I used one slice as a serving.
Serving: 0.05of recipe, Calories: 266kcal, Carbohydrates: 37.8g, Protein: 3.3g, Fat: 11.9g, Saturated Fat: 9.2g, Sodium: 191.2mg, Fiber: 0.9g, Sugar: 22.6g, NET CARBS: 37
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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