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Zucchini Bread
A loaf of zucchini bread is my favorite way to enjoy zucchini. It is moist and flavorful and the perfect solution to a bumper crop of zucchini!
Course
Bread, Brunch, Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
Servings
12
slices
Calories
284
kcal
Author
Leigh Anne Wilkes
Ingredients
3
cups
flour
1
tsp
Baking soda
1
tsp
baking powder
1
tsp
salt
1
Tbsp
cinnamon
3
eggs
1
cup
canola oil
2
cups
sugar
3
tsp
vanilla
2
cups
zucchini
grated
Instructions
Preheat oven to 325 degrees F. Grease or line 2 8 x 4 loaf pans with parchment paper. (or 5 mini loaf pans)
Mix together flour, salt, baking powder, baking soda and cinnamon in a bowl.
In another bowl, beat together eggs, oil, vanilla and sugar.
Mix flour mixture into sugar mixture and mix to combine.
Stir in zucchini and pour into prepared pans.
Bake for 40-60 minutes or until a toothpick comes out clean. Cool for 15 minutes and then remove from pans and cool on rack.
Notes
recipe makes 2 loaves
Nutrition
Calories:
284
kcal
|
Carbohydrates:
59
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
317
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
101
IU
|
Vitamin C:
4
mg
|
Calcium:
39
mg
|
Iron:
2
mg