Best: Zucchini Loaf Recipe

Name: Best: Zucchini Loaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 c. All-purpose flour; 2 1/4 c. Whole wheat flour; 2 1/2 c. Natural bran; 1 3/4 c. Skim lowfat milk pwdr; 1 1/2 c. Granulated sugar; 2 Tbsp. Baking pwdr; 2 tsp Salt; 3 c. Best: Basic Muffin Mix; 1 c. Pecans, minced; 1/4 c. Packed brown sugar; 1 Tbsp. Cinnamon; 1/2 tsp Baking soda; 1/4 tsp Grnd cloves; 1 1/2 c. Zucchini, coarsely minced; 1 c. Water; 1/3 c. Vegetable oil; 2 x Large eggs; 2 tsp Vanilla Icing sugar

Servings: persons

5 1/2 c. All-purpose flour
2 1/4 c. Whole wheat flour
2 1/2 c. Natural bran
1 3/4 c. Skim lowfat milk pwdr
1 1/2 c. Granulated sugar
2 Tbsp. Baking pwdr
2 tsp Salt
3 c. Best: Basic Muffin Mix
1 c. Pecans, minced
1/4 c. Packed brown sugar
1 Tbsp. Cinnamon
1/2 tsp Baking soda
1/4 tsp Grnd cloves
1 1/2 c. Zucchini, coarsely minced
1 c. Water
1/3 c. Vegetable oil
2 x Large eggs
2 tsp Vanilla Icing sugar

1
Best: Basic Muffin Mix:In large bowl, stir together all-purpose and whole wheat flours, bran, lowfat milk pwdr, sugar, baking pwdr and salt till combined.
2
[for storage: transfer to airtight container; store in cold, dry place.
3
Stir well before using.]
4
Zucchini Loaf:In large bowl, stir together Best: Basic Muffin Mix, pecans, sugar, cinnamon, baking soda and cloves.
5
In Separate bowl, whisk together zucchini, water, oil, Large eggs and vanilla; stir into dry ingredients just till moistened.
6
Pour batter into greased 8x4-inch loaf pan; bake in 350F 180C oven for 55-60 min or possibly till tester inserted in centre comes out clean.
7
Let cook in pan for 15 min; remove bread to rack and let cold completely.
8
Dust with icing sugar.

2827

kcal

Calories

Fat

475

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 1/2 c. All-purpose flour, 2 1/4 c. Whole wheat flour, 2 1/2 c. Natural bran, 1 3/4 c. Skim lowfat milk pwdr, and more.

Yes, Best: Zucchini Loaf Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!