Sweet/Baking 🥞
The Best Zucchini Bread
24 servings
portions15 minutes
temps actif1 hour 15 minutes
temps totalIngrédients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini (about 2 small)
¾ cup vegetable oil
1 tablespoon vanilla extract
1 ½ cups chopped walnuts (or pecans)
Instructions
Preheat oven
Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
Combine Dry Ingredients
In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
Combine Wet Ingredients
In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
Mix ingredients
Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
Bake
Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Nutrition
Taille de Portion
-
Calories
208 kcal
Lipides Totaux
12 g
Lipides Saturés
1 g
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
20 mg
Sodium
197 mg
Glucides Totaux
22 g
Fibres Diététiques
1 g
Sucres Totaux
13 g
Protéines
3 g
24 servings
portions15 minutes
temps actif1 hour 15 minutes
temps total