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Zucchini bread in pan
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Zucchini Bread

Course Bread
Keyword All-Purpose Flour, AP Flour, Baking Powder, Baking Soda, Cinnamon, Egg, Eggs, Flour, Oil, Sugar, Vegetarian, Whole Wheat, Whole Wheat Flour, Zucchini
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 199kcal
Author Recipe from: Maine EFNEP

Equipment

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

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
  • 1½ cup Zucchini Or summer squash, grated
  • Non-Stick Cooking Spray
  • 2 tsp Vanilla Extract Optional

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

Calories: 199kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg