Zucchini Bread

41 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 50 min Standing : 30 min Cooking Dish : 2 standard loaf pans (30x11x7cm) or (24x13x7cm)
340 calories/serving

Ingredients

3 eggs size large
1 1/2 cup sugar 11 oz
1 cup canola oil 8.7 fl.oz
2 tsp vanilla extract 0.4 fl.oz
2 zucchini, unpeeled, shredded 8.9 oz
3 cups white flour (all purpose) 13.5 oz
1 tbsp baking powder 0.4 oz
1 tsp ground cinnamon 0.2 oz
1 pinch nutmeg
1/8 tsp salt
1/3 cup raisins 2.2 oz
1/2 cup walnuts, chopped 1.8 oz

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Generously oil or butter 2 loaf pans.
  2. Beat together the eggs and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4-5 min. Slowly pour in the oil with the mixer running, then mix in the vanilla. Grate the zucchini using a large-holed grater, then stir it into the egg mixture.
  3. Sift together the flour, baking powder, cinnamon, nutmeg, and salt into another bowl. Fold the flour mixture into the egg-sugar bowl, combining them gently but thoroughly. Stir in the nuts and raisins.
  4. Divide the batter between the prepared loaf pans, spreading it evenly, then bake the loaves in the middle of the oven until golden-brown about 50-60 min. Check with a toothpick or skewer to see if the loaves are cooked through.
  5. Cool the loaves 10 min in the pans, then remove them from the pans and let them cool on a wire rack for at least 30 min before slicing.

Observations

The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

340

Fat

18 g

27 %

Saturated 1.6 g
+ Trans 0.3 g

10 %

Cholesterol

40 mg

Sodium

70 mg

3 %

Carbohydrate

41 g

14 %

Fibre

1 g

5 %

Sugars

22 g

Net Carbs

40 g

Protein

4 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

5 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin E
Good source of  :
Manganese, Selenium, Vitamin B1, Vitamin K
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2
Low  :
Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats 3 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

41 Reviews (39 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

We tried making one loaf in a metal pan and the other in a glass pan. The cooking time was shorter with the metal pan and the loaf turned out to be much more moist.

Useful 5
Anonyme
october 20, 2021 | I would make this recipe again

Very good, I put chocolat chips instead of walnut and raisins.

Useful 0

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