Zucchini Bread

Delight in homemade Zucchini Bread made with garden zucchini, offering a moist, flavorful loaf that's perfect for a sweet summer snack.

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

Cook Time 40

Total Time 55

Servings

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