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Recipe
Zucchini Bread Recipe
| Prep time: 20 Minutes |
American
|
| Cook time: 60 Minutes | Servings: 24 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 24 servings | |
| Calories 247 | |
| Calories from Fat 105 | 43% |
| Total Fat 12.04g | 15% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 26mg | 9% |
| Sodium 72mg | 3% |
| Potassium 97mg | 3% |
| Total Carbs 32.71g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 19.06g | 13% |
| Protein 3.15g | 5% |
Ingredients Convert Measures
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup raisins (or craisins)
- 1-2 cups of coarsely chopped walnuts (optional)
- 1/2 cup grated orange peel (optional)
Directions
- Preheat the oven to 375 degrees.
- Mix the sugar, oil, eggs, and vanilla in a bowl and mix well, while gradually adding the grated zucchini.
- In another bowl, mix together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
- Combine the dry ingredients into the zucchini mixture.
- Spray a large pan with cooking spray, or grease it with a thin layer of butter. Pour the batter into a large pan, or two small pans.
- Bake in the oven for 1 hour. Remove from the oven, and cool the bread on a wire rack for 15 minutes.
- Take the bread out of the pan and enjoy!
