Wet Zucchini Bread

Zucchini bread became popular in the United States during the Great Depression as a way to use up excess zucchini from the garden.

This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Wet Zucchini Bread

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

Difficulty: Intermediate Prep Time 15 min Cook Time 50 min Rest Time 10 min Total Time 1 hr 15 mins

Servings: 8 Calories: 1720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 2 cup All-purpose flour
• 1 cup Granulated sugar
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 2 large Eggs
• 0.5 cup Vegetable oil
• 2 teaspoon Vanilla extract
• 0.5 cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towels.
3. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, beat the eggs. Add the vegetable oil and vanilla extract, and mix well.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. Fold in the grated zucchini and chopped walnuts.
7. Pour the batter into the greased loaf pan and spread it evenly.
8. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the zucchini bread rest in the pan for 10 minutes.
10. Transfer the bread to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 215kcal

% Daily Value *

Total Fat 11g17%

Total Carbohydrate 25g9%

Sugars 12g

Protein 4g8%

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