Pat’s Zucchini Bread
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Servings
- 1 loaf or 12 slices
Categories
- Bread
- American
- Easy
Dietary
- Dairy-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Eggs
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Calories
380.8
per serving
4569 for selected servings
Fat
20.3g
per serving
244g for selected servings
Sugar
34.7g
per serving
416g for selected servings
Protein
5.4g
per serving
65g for selected servings
Carbohydrates
46.5g
per serving
558g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: A nostalgic symphony, crafted with love. A timeless recipe, echoing warmth and cherished memories
Hands-Free Mode Off
Ingredients
- 3 eggs
- 2 cups of granulated sugar
- 1 cup of Vegetable oil
- 1 teaspoon of vanilla extract
- 2 cups of zucchini, grated
- 2 cups of flour, sifted
- 1 teaspoon of cinnamon, powder
- 2 teaspoons of sodium bicarbonate (baking soda)
- 1 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1 cup of walnuts, chopped
- chocolate chips, optional
Instructions
Preheat Preheat oven to 350F. Grease and flour 2 9x5 loaf pans or use nonstick spray. Set aside.
Beat Beat eggs together until frothy. Add sugar, vegetable oil and vanilla until thick.
Mix Alternate stirring dry remaining ingredients and zucchini into the mix. Fold in optional ingredients, if desired.
Pour Pour batter into loaf pans
Bake Bake for 1 hour or until toothpick comes out clean.
