Too-Much-Zucchini-in-the-Garden Bread Recipe

Name: Too-Much-Zucchini-in-the-Garden Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canola oil, plus more for the pans; 3 cups all-purpose flour; 3/4 cup sugar; 1 teaspoon fine sea salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 3 large eggs, lightly beaten; 1 tablespoon pure vanilla extract; 4 zucchini, peeled and grated (about 2 cups); 1 cup chopped pecans

Servings: persons

1 cup canola oil, plus more for the pans
3 cups all-purpose flour
3/4 cup sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
4 zucchini, peeled and grated (about 2 cups)
1 cup chopped pecans

1
Preheat the oven to 350F.
2
Brush two 8 x 5 x 3-inch loaf pans with oil.
3
In a bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon.
4
Combine the 1 cup of oil, eggs, and vanilla extract in a large liquid measuring cup.
5
Add the oil mixture to the dry ingredients, stirring until just combined.
6
Add the zucchini and pecans and stir until combined.
7
Divide the batter equally between the prepared pans.
8
Bake until golden brown, about 1 hour.
9
Transfer to a rack to cool slightly.
10
Store in an airtight container for up to 3 days.

1329

kcal

Calories

Fat

115

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 11 ingredients. The key ingredients include: 1 cup canola oil, plus more for the pans, 3 cups all-purpose flour, 3/4 cup sugar, 1 teaspoon fine sea salt, and more.

Yes, Too-Much-Zucchini-in-the-Garden 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.

Too-Much-Zucchini-in-the-Garden Bread

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