Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 269.8
  • Total Fat: 16.1 g
  • Cholesterol: 46.5 mg
  • Sodium: 285.9 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Zucchini Bread calories by ingredient


Introduction

Breakfast Muffins Breakfast Muffins
Number of Servings: 12

Ingredients

    1 cup whole-wheat flour
    2 cups oats milled to flour
    1 tablespoon cinnamon
    1 ½ teaspoons baking soda
    ¼ teaspoon baking powder
    ½ teaspoon salt
    3 eggs
    ¾ coconut oil
    ½ cup honey
    1 teaspoon vanilla
    3 cups grated zucchini

    1 cup chopped nuts (optional)

Tips

Adapted from 100daysofrealfood.com/2010/06/25/recipe-zucchini-bread/


Directions

1.Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2.Blend the dry ingredients.
3.Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4.Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
- If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
- For one larger loaf pan bake for 50 – 60 minutes.
- For muffins bake for 15 – 20 minutes.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KATNIDA.