Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Make the most of summer squash season by baking up a loaf of cinnamon-scented zucchini bread.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
bake:
55 mins
cool:
10 mins
total:
1 hr 30 mins
Servings:
28
Yield:
2 loaves
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in center of flour mixture; set aside.

    Advertisement
  • In a medium bowl combine eggs, shredded zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, fold in nuts and raisins.

  • Spoon batter into prepared pans; spread evenly. Bake in the preheated oven about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely on wire rack. Wrap and store overnight before slicing.

Nutrition Facts

181 calories; fat 8g; cholesterol 15mg; saturated fat 1g; carbohydrates 25g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 15g; protein 2g; vitamin a 48.6IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 128mg; potassium 47mg; calcium 40.4mg; iron 0.7mg.
Advertisement