Zucchini Bread
Ingredients
-
2
cups
grated zucchini
-
3
large
eggs
-
1
cup
canola oil
-
1 ½
cups
granulated sugar
-
½
cup
light brown sugar
-
2
teaspoons
vanilla
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
3
teaspoons
ground cinnamon
-
1
teaspoon
ground nutmeg
-
½
teaspoon
kosher salt
Instructions
- Prepare two loaf pans with non-stick baking spray and preheat the oven to 325°F.
- Grate the zucchini and set it aside.
- In a large bowl, beat the eggs and oil until creamy and frothy.
- Mix in the granulated sugar, brown sugar, and vanilla.
- Fold the grated zucchini into the egg mixture until just coated.
- Sift the dry ingredients into the wet mixture and mix by hand until combined, avoiding over mixing.
- Divide the batter evenly between the two loaf pans.
- Bake for 50-60 minutes until the bread pulls away from the sides and a toothpick comes out clean.
- Cool the loaves in the pan for 10 minutes, then transfer to a cooling rack.
Nutrition Facts (estimated)
Servings
16
Calories
325
Total fat
15g
Total carbohydrates
44g
Total protein
4g
Sodium
157mg
Cholesterol
31mg
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