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RECIPE
12 INGREDIENTS8 STEPS1hr 30min

Zucchini Bread

4.7
3 Ratings
I love recreating my mom’s recipes. She really has always been magical in the kitchen and it takes me back to my childhood. She usually makes this amazing zucchini bread in bulk to give as gifts around the Holidays.
Zucchini Bread Recipe | SideChef
I love recreating my mom’s recipes. She really has always been magical in the kitchen and it takes me back to my childhood. She usually makes this amazing zucchini bread in bulk to give as gifts around the Holidays.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
1hr 30min
Total Time
$2.08
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 cups
Freshly Grated  Zucchini
about 2 medium
1 Tbsp
Ground Cinnamon
1/2 Tbsp
Baking Soda
1 tsp
1/4 tsp
Baking Powder
1 cup
Dark Brown Sugar
1 cup
Canola Oil
1 cup
Walnuts , chopped
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Nutrition Per Serving

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CALORIES
924
FAT
53.0 g
PROTEIN
10.6 g
CARBS
105.9 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees F) and liberally grease two loaf pans with soft butter or shortening.
Step 2
Peel Zucchini (2 cups) and grate on the smallest hole of a box grater, then blot dry with a paper towel.
Step 3
Whisk the All-Purpose Flour (2 cups) , Ground Cinnamon (1 Tbsp) , Baking Soda (1/2 Tbsp) , Salt (1 tsp) , and Baking Powder (1/4 tsp) together in a bowl to aerate them and set the bowl aside.
Step 4
Combine Granulated Sugar (1 cup) , Dark Brown Sugar (1 cup) , Canola Oil (1 cup) , Eggs (3) , and Vanilla Extract (1 Tbsp) in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy.
Step 5
While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the finely grated zucchini and Walnuts (1 cup) .
Step 6
Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top.
Step 7
Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly.
Step 8
Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
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Nutrition Per Serving
Calories
924
% Daily Value*
Fat
53.0 g
68%
Saturated Fat
4.7 g
24%
Trans Fat
0.2 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
105.9 g
39%
Fiber
3.6 g
13%
Sugars
72.3 g
--
Protein
10.6 g
21%
Sodium
1012.3 mg
44%
Vitamin D
0.5 µg
2%
Calcium
60.3 mg
5%
Iron
3.0 mg
17%
Potassium
293.6 mg
6%
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