Zucchini bread in pan

Zucchini Bread

Recipe from: Maine EFNEP

Ingredients 

  • ¾ cup Whole Wheat Flour
  • ¾ cup All-Purpose Flour
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 Eggs Beaten
  • ¾ cup Sugar
  • ½ cup Oil
  • cup Zucchini Or summer squash, grated
  • Non-Stick Cooking Spray
  • 2 tsp Vanilla Extract Optional

Equipment

  • Oven
  • Large Bowl
  • Medium Bowl
  • Loaf Pan Or muffin tin

Instructions

  • Preheat the oven to 350°F.
  • In a medium bowl, mix flours, cinnamon, baking powder, and baking soda together and set aside.
  • In a large bowl, combine beaten eggs, sugar, oil, and vanilla. Beat for about 2 minutes. Stir in zucchini.
  • Add dry ingredients. Mix until ingredients are moistened.
  • Pour into a well-greased loaf pan or muffin tin. Bake for 40 minutes for bread, 20 minutes for muffins, or until a toothpick comes out clean.

Video

Notes

  • For a low-fat option, reduce the amount of oil in the recipe to ¼ cup. Add a ¼ cup applesauce with the other wet ingredients.

Nutrition

Nutrition Facts
Zucchini Bread
Amount per Serving
Calories
 
199
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
93
mg
4
%
Potassium
 
88
mg
3
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
3
g
6
%
Vitamin A
 
72
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Baking Powder, Baking Soda, Cinnamon, Egg, Eggs, Flour, Oil, Sugar, Vegetarian, Whole Wheat, Whole Wheat Flour, Zucchini