Zucchini Bread
This tasty zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.
- Yield
- 16 servings
- Serving size
- 1
- Rating
- 3.09 of 5 (158 ratings)
Food groups
- Grains: 1 1/2 ounces
Ingredients
- 3 eggs
- 1 cup sugar
- 1/4 cup vegetable oil (or cooking oil of your choice)
- 2 cups zucchini (grated)
- 1/2 teaspoon vanilla
- 1 1/2 cups flour (all-purpose)
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup raisins
Directions
- Wash hands with soap and water.
- Preheat oven to 325 °F Lightly grease and flour a 9x5 loaf pan.
- In a large mixing bowl, beat eggs lightly.
- Add sugar, oil, zucchini, and vanilla and beat.
- In a separate bowl, measure dry ingredients and stir to combine.
- Add raisins.
- Add dry ingredients to the egg mixture.
- Stir just until all ingredients are moistened.
- Spoon into loaf pan.
- Bake at 325 °F for 50 minutes.
- Test for doneness by inserting a toothpick in the center.
- It should come out dry.
- Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
- Serve warm or allow to cool before slicing.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 194.6 |
| Total Fat | 4.93 g |
| Saturated Fat | 0.86 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 38.53 mg |
| Carbohydrates | 34.34 g |
| Dietary Fiber | 2.06 g |
| Total Sugars | 16.22 g |
| Added Sugars included | 12 g |
| Protein | 4.19 g |
| Calcium | 28 mg |
| Potassium | 138 mg |
| Sodium | 334.8 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 24 mg |
| Phosphorus | 83 mg |
| Selenium | 14 mg |
| Zinc | 1 mg |
| Vitamin A | 18 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 48 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 38 mg |
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Source
Recipe by: Favorite Recipes for Family Meals — Washington State University Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/zucchini-bread. Federal works are public domain in the United States.