Zucchini Bread
- Yield: 10 servings
- Prep: 5 mins
- Cook: 60 mins
Serve this bread toasted and with a smear of softened cream cheese for breakfast. The bread can be frozen up to 3 months.
Ingredients
- 3/4cup vegetable oil
- 1 1/4cups sugar
- 3-- eggs, beaten
- 1 3/4cups shredded unpeeled zucchini (do not drain)
- 2cups all-purpose flour
- 1 1/4teaspoons baking soda
- 2 1/2teaspoons baking powder
- 1teaspoon salt
- 1teaspoon cinnamon
Instructions
- Preheat oven to 325F. Spray a 9 x-5-inch loaf pan with cooking spray and dust with flour.
- Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining ingredients in a separate bowl; gradually add to zucchini mixture. Beat 3 minutes with mixer on medium speed. Scrape batter into prepared pan. Bake 1 hour, or until inserted knife comes out clean.
Recipe by Cindy Kerschner.
Nutritional Info *per serving
- Calories 360
- Glycemic Load 17
- Fat 18g
- Saturated Fat 1.5g
- Polyunsaturated Fat 11g
- Monounsaturated Fat 4.5g
- Cholesterol 55mg
- Sodium 540mg
- Potassium 105mg
- Carbohydrate 46g
- Fiber 1g
- Sugars 26g
- Protein 5g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 6%
- Calcium 8%
- Iron 10%
