Zucchini Bread
Zucchini bread is one of my favorite quick breads. Around this time of year, the zucchini is starting to look pretty awesome, so I usually stock the freezer.
To prepare zucchini for bread, clean it well, and peel it. Shred the flesh, and package in freezer bags in 2 cup portions.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1 cup vegetable oil
- 1 teaspoon nutmeg
- 3 cups all purpose flour
- 3 eggs beaten
- 2 teaspoons cinnamon divided
- 2 1/4 cups sugar divided
- 2 cups zucchini shredded
- Carbohydrate 12.9446330062245 g
- Cholesterol 152.556944444375 mg
- Fat 13.3121413750793 g
- Fiber 0.887149006068907 g
- Protein 6.09586694817148 g
- Saturated Fat 6.19645229529123 g
- Serving Size 1 1 Serving (74g)
- Sodium 100.138203540334 mg
- Sugar 12.0574840001556 g
- Trans Fat 1.1950428410398 g
- Calories 195 calories
Preheat oven to 325 degrees. In a small bowl, combine 1/4 c sugar and 1 t cinnamon. Grease loaf pans and coat with cinnamon-sugar mixture. Set aside. In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla. Add dry ingredients. Divide batter evenly between 2 loaf pans. Sprinkle the top with remaining cinnamon-sugar mixture. Bake for 1 hour. For muffins: Line muffin tins with paper liners instead of greasing and sugaring the pan. Fill muffin tins 2/3 full. Sprinkle the top of each muffin with about 1 t cinnamon-sugar mixture. Bake for 30-45 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
