Zucchini Bread Recipe

Zucchini Bread Recipe


Zucchini Bread Recipe

Yield:
24 slices

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

Print

Ingredients

3 eggs

1 c. oil

2 tsp. vanilla

2 c. shredded zucchini (don’t peel)

1 c. crushed, drained pineapple

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1 c. walnuts

1 c. raisins (optional)

Instructions

Beat together eggs, oil, sugar and vanilla until foamy.

Stir in zucchini and pineapple.

Combine all dry ingredients and stir into first mixture.

Don’t over beat. Pour into 2 greased 9 x 5 inch pans.

Bake at 350 degrees for 50 minutes to 1 hour or until toothpick comes out clean.

Cool in pans for 10 minutes and then cool on a wire rack.

Nutrition Information:

Yield: 24

Serving Size: 1

Amount Per Serving:

Calories: 204Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 180mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 4g

© Dani Conde

Category: Bread and Rolls

Scroll to Top