Granny's Zucchini Bread

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Granny's Zucchini Bread

4.5 of 5 (24)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 147.4
  • Total Fat: 4.4 g
  • Cholesterol: 15.2 mg
  • Sodium: 142.0 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Granny's Zucchini Bread calories by ingredient
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Introduction

My grandkids LOVE this. And one of them hates veggies! It is so good..hot cold or in between. Great for breakfast or a snack. My grandkids LOVE this. And one of them hates veggies! It is so good..hot cold or in between. Great for breakfast or a snack.
Number of Servings: 14

Ingredients

    Ingredients:
    1 cup grated zucchini
    1 cup sugar
    1 egg
    1/4 cup canola oil
    1 1/2 cup all purpose flour
    1 tsp cinnamon
    1/2 tsp baking soda
    1/2 tsp ground nutmeg
    1/4 tsp baking powder
    1/2 tsp salt

Directions

Beat together zucchini, sugar and egg. Add oil and mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder, and 1/2 teaspoon salt. Stir into zucchini mixture. Pour into a greased loaf pan. Bake at 350 until done. 30 to 40 minutes. Cool in oan on rack for 10 minutes;remove from pan. Cool thoroughly on rack. Wrap and store overnight before slicing. Makes one loaf. 12-14 slices.

Number of Servings: 14

Recipe submitted by SparkPeople user MSCAT3851.

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Member Ratings For This Recipe


  • Very Good
    5 of 6 people found this review helpful
    I followed everyone's advice regarding splenda and applesauce, and I also used egg substitute. This recipe wasn't quite as moist as the zucchini bread my Mom used to make, but it's SO much healthier! I redid the nutrition information based upon the changes, and 10 servings is just over 100 calories! - 7/14/09

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  • Very Good
    4 of 4 people found this review helpful
    I just baked this last night, and it took an extra 20 min to cook- but came out perfect! Very sweet & very moist bread- great served with a little dollop of whipped cream as dessert. - 7/24/08

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  • Incredible!
    3 of 3 people found this review helpful
    EXCELLENT!!! I replaced the oil with unsweetened applesauce. WONDERFUL recipe. It's a keeper!!! - 3/13/09

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  • Very Good
    2 of 3 people found this review helpful
    I substituted the oil with organic applesauce, the egg with 1tbsp ground flaxseed/3tbsp water, used 1/3x 2 cups (sorry unsure on math) of blue agave sweetner in place of the sugar and whole wheat unbleached flour. It turned out very moist and delicious if a bit dense. - 8/3/08

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  • Incredible!
    2 of 2 people found this review helpful
    I made this for breakfast to use up some on the zucchini out of our garden. I substituted Splenda and applesauce for the oil. VERY GOOD! I'll add raisins next time. Plan on making a few loaves to freeze. - 7/21/08

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