Zucchini Bread – a delicious recipe with Zucchini, Eggs, sugar, flour, Baking powder, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Sift the cake flour, baking powder and cinnamon together.
2
Grate the zucchini (with the peel still on) with a cheese grater.
3
Crack the eggs into a bowl and beat together with the sugar.
4
Add the vegetable oil a little at a time whilst whisking until the mixture is smooth.
5
Gently squeeze the moisture out of the zucchini and fold it into the cake mixture with a rubber spatula.
6
Add in the powder ingredients and mix again.
7
Pour the mixture into a cake tin or pound cake tin and bake for 50 minutes on the bottom shelf of an oven preheated to 180C.
8
(If the top of the cake looks as if it's about to burn during cooking, cover it with aluminium foil.)
532
kcal
Calories
30
g
Fat
56
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium Zucchini, 2 Eggs, 100 grams Granulated sugar, 150 grams Cake flour, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
