Moist Zucchini Bread Recipe

Name: Moist Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 4 egg whites; 1 cup olive oil; 2 cups raw zucchini, Shredded; 1 tablespoon stevia, liquid; 1/4 teaspoon baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon salt; 2 teaspoons vanilla; 1 cup nuts, Chopped; 1 cup rice flour; 1 cup tapioca flour; 1 teaspoon xanthan gum

Servings: persons

1 egg
4 egg whites
1 cup olive oil
2 cups raw zucchini, Shredded
1 tablespoon stevia, liquid
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup nuts, Chopped
1 cup rice flour
1 cup tapioca flour
1 teaspoon xanthan gum

1
Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
2
Beat eggs, sugar, and oil together.
3
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
4
Mix together by hand.
5
Add zucchini (minus liquid).
6
Beat mixture.
7
Pour into 2 prepared loaf pans sprayed with vegetable spray.
8
Bake 45 minute at 350 deg. F.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 egg, 4 egg whites, 1 cup olive oil, 2 cups raw zucchini, Shredded, and more.

Yes, Moist Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Zucchini Bread

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