Zucchini Bread V

4.6

(64)

55 Reviews

5 Photos

A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.

Submitted by Justlynne

Updated on July 14, 2022

5

Servings:

24

Yield:

2 loaves

Jump to Nutrition Facts

Ingredients

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
1 cup chopped walnuts (Optional)
½ cup raisins

Directions

In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Nutrition Facts (per serving)

255	Calories
13g	Fat
32g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 255
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	9%
Cholesterol 23mg	8%
Sodium 117mg	5%
Total Carbohydrate 32g	12%
Dietary Fiber 1g	4%
Total Sugars 19g
Protein 3g	7%
Vitamin C 2mg	2%
Calcium 17mg	1%
Iron 1mg	6%
Potassium 96mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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