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Zucchini Bread
URL:
https://alexandracooks.com/2007/07/19/zucchini-bread/
Ingredients
Dry Ingredients
scant 2
cups
flour
¾
teaspoon
baking powder
¾
teaspoon
baking soda
1
teaspoon
cinnamon (optional)
1
teaspoon
kosher salt
Wet Ingredients
1
cup
light brown sugar
½
cup
granulated sugar
¾
cup
vegetable oil
1
teaspoon
vanilla extract
2
large
eggs (lightly beaten)
Main Ingredient
2½
cups
grated zucchini
Instructions
Preheat the oven to 350°F and grease the loaf pan.
In one bowl, whisk together the dry ingredients.
In another bowl, whisk the wet ingredients, excluding the zucchini.
Toss the grated zucchini with the dry ingredients to coat.
Combine the wet and dry mixtures and stir until just combined.
Pour the batter into the prepared loaf pan.
Bake for about 45 minutes to 1 hour, or until a toothpick comes out clean.
Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack.
Nutrition Facts
(estimated)
Servings
1 standard loaf (or 4 mini loaves)
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
40mg
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