Zucchini Bread
HB-5474 · Hand-built original · American
A cinnamon-spiced quick bread made with 2 cups of grated zucchini and a cup of chopped walnuts. The batter fills two 8x4-inch loaf pans, each yielding 10 slices.
AmericanBreakfast1 hr 20 min2 loaves, 10 slices each304 kcalVegetarianDairy-free
Main ingredient: Zucchini
Pairs well with: Coffee, Tea, Cream cheese
Servings:2quantities adjust to match
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cups white granulated sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Method
- Preheat the oven to 325°F. Grease two 8x4-inch loaf pans and line them with parchment paper, leaving an overhang.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and nutmeg together in a medium bowl.
- Beat the eggs, oil, vanilla, brown sugar, and granulated sugar together in a large bowl until combined.
- Add the flour mixture to the egg mixture gradually and beat until combined.
- Fold in the grated zucchini and chopped walnuts.
- Divide the batter evenly between the pans and bake for 40 to 60 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the pans on a rack for about 20 minutes, then turn out and cool completely before slicing.
Prep: 20 min · Cook: 1 hr · Total: 1 hr 20 min
Nutrition (per serving, where published)
304 kcalCalories
4 gProtein
38 gCarbs
16 gFat