Zucchini Bread
Zucchini bread became popular in the United States during the Great Depression when cooks needed to find creative ways to use up the abundant zucchini harvest.
This is vegan and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup Zucchini
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 2 Eggs
- 1 cup Sugar
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/2 cup Walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and squeeze out the excess moisture.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and walnuts.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer the zucchini bread to a wire rack and let cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.