Description
This is the best ever moist zucchini bread, perfect for breakfast or a snack.
Ingrédients
L'échelle
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan.
- In a bowl, mix zucchini, sugar, and oil.
- Add eggs and vanilla, and mix well.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture.
- Fold in walnuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store in an airtight container.
- Can be frozen for up to 3 months.
- Adjust sugar based on zucchini sweetness.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Baked Goods
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 180
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: best ever moist zucchini bread