Zucchini Bread
This tasty zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
195
Calories
4g
Protein
34g
Carbs
5g
Fat
2g
Fiber
16g
Sugar
335mg
Sodium
Saturated Fat 1 g · Cholesterol 39 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs
3
sugar
1 cup
vegetable oil
1/4 cup · or cooking oil of your choice
zucchini
2 cups · grated
vanilla
1/2 teaspoon
flour
1 1/2 cups · all-purpose
whole wheat flour
1 1/2 cups
salt
1 teaspoon
baking soda
2 teaspoons
cinnamon
2 teaspoons
baking powder
1/2 teaspoon
raisins
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 325 °F
- 3
Lightly grease and flour a 9x5 loaf pan.
- 4
In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
- 5
In a separate bowl, measure dry ingredients and stir to combine. Add raisins.
- 6
Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
- 7
Spoon into loaf pan.
- 8
Bake at 325 °F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.
- 9
Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
- 10
Serve warm or allow to cool before slicing.
Source: USDA MyPlate Kitchen · Favorite Recipes for Family Meals Washington State University Extension
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