Zuchinni Cake Bread Recipe

Name: Zuchinni Cake Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1.2 cups whole wheat flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 cup sugar; 2 eggs; 1/4 cup butter; 1 1/4 cups milk; 1 cup grated zucchini; 1/2 cup chopped pecans; sprinkle of raw cane sugar

Servings: persons

1 1/2 cups all-purpose flour
1 1.2 cups whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
2 eggs
1/4 cup butter
1 1/4 cups milk
1 cup grated zucchini
1/2 cup chopped pecans
sprinkle of raw cane sugar

1
preheat oven to 350 degrees and butter a 9 x 5 inch loaf pan
2
combine all the dry ingredients. beat the eggs with butter and milk. make a well in the center of the dry ingredients and pour wet ingredients in the center, along with the zucchini. using a large spoon, combine ingredients swiftly, stirring and folding rather than beating. add pecans and then stop stirring as soon as all dry ingredients are moistened.
3
pour the batter into the prepared pan. top with sprinkles of raw cane sugar. bake for about an hour, or until a toothpick inserted in the center comes out clean. cool for about 10 minutes before removing from the pan.

770

kcal

Calories

Fat

112

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 1/2 cups all-purpose flour, 1 1.2 cups whole wheat flour, 1/2 teaspoon salt, 1 tablespoon baking powder, and more.

Yes, Zuchinni Cake Bread falls under the Baking & Desserts 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.

Zuchinni Cake Bread

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