Zucchini Bread Recipe
Easy Zucchini Bread Recipe
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 cups zucchini shredded
- 1 cup walnuts chopped, optional
Instructions
- In a large bowl, combine eggs and sugar. Beat in oil and vanilla.
- Add flour, salt, baking powder, and cinnamon, beat well.
- Stir in shredded zucchini and chopped walnuts.
- Divide batter between two greased loaf pans, and bake at 325 for 50-60 minutes, or until a toothpick (inserted near center) comes out dry.
- Remove from pans and cool on wire rack, then bag or wrap tightly. Can be frozen up to two months.
Notes
High Altitude Zucchini Bread:
For baking over 5,000 feet elevation, add 1/2 cup flour, and bake at 350 degrees F.
Nuts are optional, and you may use any type of nuts that you prefer.
Nutrition
Serving: 1sliceCalories: 293kcalCarbohydrates: 36gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 170mgPotassium: 89mgFiber: 1gSugar: 21gVitamin A: 62IUVitamin C: 2mgCalcium: 39mgIron: 1mg
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