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Easy Zucchini Bread Recipe
This Easy Zucchini Bread Recipe is perfect to make with Zucchini grown in the garden or from the farmers market! Freezing shredded Zucchini is perfect too!
Course
Bread
Cuisine
American
Keyword
Zucchini, Zucchini bread
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
12
Servings
Calories
434
kcal
Author
Jenny
Equipment
Loaf Pans
Kitchen Aid Mixer
Spatula
Ingredients
3
eggs
1
Cup
Vegetable Oil
2
Teaspoon
Vanilla
2
Cup
Sugar
2
Cup
Zucchini
3
cups
Flour
3/4
Teaspoon
Salt
1
Teaspoon
Baking Soda
3
Teaspoon
cinnamon
3/4
Teaspoon
Baking Powder
1
Cup
Unsweetened Applesauce
Instructions
Preheat your oven to 350 degrees and grease two bread loaf pans.
Peel your zucchinis and then put them through your food processor.
In a mixer mix your eggs, sugar, vanilla, and oil.
Add in to the mixture next in your applesauce and zucchini.
Next add in the flour, baking soda, baking powder, salt, and cinnamon.
Allow to blended till mixed well. The zucchini will stick to your whisk, that is completely normal when you go to pour this into your bread pans.
This bread batter tends to be runny so it's normal to seem liquidy.
Pour into 2 well greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted in center of bread comes out dry.
Cool on wire baking racks before storing.
Nutrition
Serving:
12
g
|
Calories:
434
kcal
|
Carbohydrates:
61
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
41
mg
|
Sodium:
282
mg
|
Potassium:
121
mg
|
Fiber:
2
g
|
Sugar:
36
g
|
Vitamin A:
109
IU
|
Vitamin C:
4
mg
|
Calcium:
35
mg
|
Iron:
2
mg