Sliced zucchini bread on a wooden cutting board next to a bread knife and glass of milk
Print

Zucchini Bread

Sometimes you have to hide vegetables in other foods. This zucchini bread masks a sweet loaf you can enjoy for breakfast or dessert.
Course Snack
Cuisine American
Keyword bread, zucchini
Prep Time 10 minutes
Cook Time 1 hour
Cooling TIme 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 343kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 cups granulated sugar
  • 2 zucchini peeled and shredded
  • 1/2 cup cooking oil

Instructions

  • Preheat oven to 350F
  • Grease a loaf pan and set aside
  • In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg
  • In another medium bowl combine egg, sugar, zucchini, and oil
  • Add zucchini mixture all at once to flour mixture
  • Stir just until moistened and spoon into greased pan
  • Bake for 60 minutes or until toothpick comes out clean
  • Cool in pan on wire rack for 10 minutes

Nutrition

Serving: 1slice | Calories: 343kcal | Carbohydrates: 59g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 313mg | Potassium: 150mg | Fiber: 1g | Sugar: 34g | Vitamin A: 105IU | Vitamin C: 5.9mg | Calcium: 27mg | Iron: 1.8mg