Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 ½ teaspoons cinnamon; egg substitute (to equal 1 egg); ½ cup artificial sweetener; ⅓ cup oil; 1 teaspoon vinegar; 1 teaspoon vanilla extract; 1 ½ cups zucchini, grated; ½ cup raisins; ½ cup walnuts, chopped; ¼ cup water (optional)

Servings: persons

1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
egg substitute (to equal 1 egg)
½ cup artificial sweetener
⅓ cup oil
1 teaspoon vinegar
1 teaspoon vanilla extract
1 ½ cups zucchini, grated
½ cup raisins
½ cup walnuts, chopped
¼ cup water (optional)

1
Preheat oven to 350 degrees F.
2
In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
3
Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix.
4
Stir in the zucchini, raisins, and nuts and mix together gently until just mixed.
5
Add a little water if the dough seems too dry.
6
Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
7
Test with a knife to see if done.
8
Cool for 10 minutes before slicing and serving.

462

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 13 ingredients. The key ingredients include: 1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, 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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