Zucchini Bread
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 8 slices
Calories: 292kcal
Ingredients
- 1.5 c unbleached all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp nutmeg ground
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 2 eggs*
- 1 cup sugar granulated
- 1 cup zucchini* grated
- 1 stick unsalted butter melted and cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F and set rack in middle position. Generously grease a loaf pan with nonstick cooking spray or butter.
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine.
- In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract. Stir to combine.
- Add the dry ingredients to liquid ingredients and mix until just combined. Bake for 60 to 65 minutes, or until a knife or toothpick comes out clean. Set on a wire rack and let cool for about 15 minutes, then turn the loaves out onto rack to cool completely.
- Best served warm with butter.
Nutrition
Serving: 8g | Calories: 292kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 243mg | Potassium: 84mg | Fiber: 1g | Sugar: 26g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg