Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all-purpose flour; 1 cup whole-wheat flour; 1 tablespoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon allspice; 1 teaspoon ground cinnamon; Salt to taste if desired; 3 eggs; 1 cup safflower, corn or peanut oil; 1 cup honey; 2 cups grated zucchini, about 3/4 pounds whole; 1 cup chopped pecans or walnuts

Servings: persons

2 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1 teaspoon ground cinnamon
Salt to taste if desired
3 eggs
1 cup safflower, corn or peanut oil
1 cup honey
2 cups grated zucchini, about 3/4 pounds whole
1 cup chopped pecans or walnuts

1
Heat oven to 325 degrees.
2
Sift flours, baking powder, ginger, nutmeg, allspice, cinnamon and salt into mixing bowl.
3
Beat eggs in another mixing bowl and add oil and honey.
4
Fold in zucchini.
5
Fold zucchini mixture into flour mixture.
6
Blend well.
7
Stir in nuts.
8
Lightly oil 2 loaf pans, each measuring 8 1/2 by 4 1/2 by 2 1/2 inches.
9
Divide batter between them.
10
Place loaves in oven and bake 1 hour.
11
Let cool briefly before removing from pan.

1177

kcal

Calories

Fat

139

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 13 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, 1 cup whole-wheat flour, 1 tablespoon baking powder, 1 teaspoon ground ginger, and more.

Yes, 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.

Zucchini Bread

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