Zucchini Bread
- Number of Servings: 24
Ingredients
1. Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
Serving Size: Makes 2 loaves
Number of Servings: 24
Recipe submitted by SparkPeople user TWISTEDBEAVERS.
* 2 cups finely grated zucchini (about 2 zucchini) * 1 cup granulated sugar * 1 cup packed dark-brown sugar * 1 cup vegetable oil * 3 large eggs * 3 cups all-purpose flour * 1 teaspoon kosher salt * 1 1/2 teaspoons baking powder * 1 1/2 teaspoons baking soda * 1 tablespoon cinnamon * 1 cup chopped walnuts * 1/4 teaspoon almond extract
1. Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
Serving Size: Makes 2 loaves
Number of Servings: 24
Recipe submitted by SparkPeople user TWISTEDBEAVERS.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 12.7 g
- Cholesterol: 23.1 mg
- Sodium: 220.3 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 3.4 g
- Protein: 3.7 g
Member Reviews