Chenango Zucchini Bread

Zucchini bread became popular in the United States during the 1960s when home gardeners had an abundance of zucchini and started experimenting with different recipes.

This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Chenango Zucchini Bread

Cooking Method: Baking Cuisine: American Courses: Baked Goods, Breakfast, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 10 Calories: 2200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 2 cup All-purpose flour
• 1 cup Granulated sugar
• 1 cup Brown sugar
• ¹⁄₂ cup Vegetable oil
• 2 unit Eggs
• 1 teaspoon Vanilla extract
• ¹⁄₂ teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₂ teaspoon Cinnamon
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, combine the grated zucchini, eggs, oil, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes.
9. Transfer the bread to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Servings 10

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 32g11%

Sugars 16g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.