Zucchini Bread

Zucchini bread became popular in the United States during the 1960s and 1970s as a way to use up excess zucchini from backyard gardens.

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

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Medium

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: 12 Calories: 2640

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 2 cup All-purpose flour
• 1 cup Sugar
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ teaspoon Cinnamon
• ¹⁄₄ teaspoon Nutmeg
• 2 unit Eggs
• ¹⁄₂ cup Vegetable oil
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. Grate the zucchini and squeeze out excess moisture.
3. In a large bowl, combine the flour, sugar, baking powder, 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 walnuts.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 15g

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.