Although the idea of zucchini in a sweet bread may seem strange, this moist bread with a cinnamon aroma is incredibly nourishing and tasty.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 32 |
| Yield: | 2 4×8-inch loaves |
Ingredients
- 3 eggs
- 1 ½ cups white sugar
- 1 cup canola oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 ½ cups unbleached all-purpose flour
- 1 ½ cups white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour 2 4×8-inch loaf pans.
- Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
- In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
- Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 109 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as the recipe is and then a second with almond flour. Both turned out excellent! The loaves didn’t last more than the weekend. Great toasted w/ butter or on its own.
I used 2/3 C of applesauce and 1/2 C coconut oil. I did not have two loaf pans so I made a dozen muffins and one loaf. I baked the muffins and the loaf at the same time but took out the muffins around 25 minutes. Turned out really good??
I added coconut oil and milk chocolate morsels. It turned out great
I cut this recipe in half down to 16 servings. Instead of using 1 1/2 eggs, I used two full eggs. I did have to add a little more oil than what was asked for because using half wheat flour made it drier than I think it would have been had I used all AP flour. I made this into muffins instead of one big loaf. I did not get 16 muffins, I got eleven and they were on the smaller side. Before baking, I sprinkled each muffin mound with a little cinnamon sugar. Very nice, basic zucchini bread recipe. It reminds me a lot of the one my Mom made when I was a child.
This zucchini bread was awesome. I did add more cinnamon but the fact that its half enriched white flour and the other half is whole wheat is a bonus.
This zucchini bread is not as sweet as other zucchini breads I have made. The nuttiness of the whole wheat flour gives the bread great flavor and texture. Out of habit, I beat the first four ingredients together very well before mixing in the zucchini, and then mixed in the entire amount of the dry ingredients. Also out of habit, I lined the bottom of the pan with parchment paper for ease in removing the bread from the pan. If you are looking for a little variation in zucchini breads, this is a nice recipe to try.