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Zucchini Bread
A moist American spiced quick bread with grated zucchini and cinnamon. Folding the wet ingredients into the dry just until combined, without overmixing, keeps the loaf tender and moist instead of dense and rubbery.
Total time
75 min
Prep
15 min
Cook
60 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
3 cupsplain flour
1 tspbicarbonate of soda
1 tspbaking powder
1 tspsalt
2 tspcinnamon
1/4 tspnutmeg
3eggs
1 cupvegetable oil
1 1/2 cupscaster sugar
2 tspvanilla extract
2 cupszucchini, grated and squeezed dry
1 cupwalnuts, optional
Instructions
1
Mix flour, bicarb, baking powder, salt, cinnamon and nutmeg.
2
Whisk eggs, oil, sugar and vanilla. Stir in zucchini.
3
Fold wet into dry.
4
Pour into 2 greased loaf tins.
5
Bake at 175°C for 55-60 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1587
Protein
24.9g
Fat
97.9g
Carbs
160.9g
Fiber
8.4g
Sodium
999mg
Reviews
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★★★★★
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