Zucchini Bread

Prep Time15

Cook Time1

Cool Time1

Total Time2 15

Servings: Servings

Preheat the oven to 325°F, and line a 9x5-inch loaf pan with parchment paper. Lightly spray the parchment paper with cooking spray.
Place the grated zucchini into a paper towel or cheesecloth. Press as much moisture as you can out of the zucchini and set aside.
1 cup zucchini
In a large bowl, whisk the eggs, sugar, butter and vanilla. Stir in the zucchini, and set aside.
2 large eggs, ¾ cup granulated sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
In a separate large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt and ginger. Add the dry ingredients to the wet ingredients, and stir until just combined taking care not to overmix. If using, fold in the nuts and raisins.
1 ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground ginger, ¾ cup Walnuts or Pecans, ¾ cup raisins
Transfer the batter to the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the loaf for 10-15 minutes before removing the bread from the pan and transferring to a wire rack to cool completely.
Allow the bread to cool completely before slicing and serving.
See post for storage options.

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.

Nutrition Facts

Zucchini Bread

Serving Size

1 slice

Amount per Serving

Calories

311

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

228

Potassium

127

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

361

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.