Zucchini Bread Recipe (VIDEO) - NatashasKitchen.com

5 steps

Updated at: Sat, 13 Jul 2024 16:25:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4640.9 kcal (232%)

Total Fat227.6 g (325%)

Carbs606.4 g (233%)

Sugars312.3 g (347%)

Protein62.4 g (125%)

Sodium3722.9 mg (186%)

Fiber16.8 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 cupsall-purpose flour

or use gluten-free flour

1 ½ tspbaking powder

1 tspbaking soda

1 tspfine sea salt

2 tspground cinnamon

3eggs

large, room temperature

1 cupextra light olive oil

or canola or vegetable oil

1 ½ cupsgranulated sugar

1 Tbspvanilla extract

3 cupszucchini

grated, from 1 lb or 2 medium zucchini

1 cupwalnuts

chopped, or pecans, optional

Instructions

Step 1

Preheat the oven to 350°F. Butter two 8x4-inch metal loaf pans and line with parchment paper for easier lifting.

Step 2

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Step 3

In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.

Step 4

Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated.

Step 5

Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10-15 minutes then transfer to a wire rack and cool completely to room temperature.