Zucchini Bread
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Ingredients
- 3 eggs
- 1 cup sugar
- 1/4 cup vegetable oil (or cooking oil of your choice)
- 2 cups zucchini (grated)
- 1/2 teaspoon vanilla
- 1 1/2 cups flour (all-purpose)
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup raisins
Instructions
- Wash hands with soap and water.
- Preheat oven to 325 °F
- Lightly grease and flour a 9x5 loaf pan.
- In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
- In a separate bowl, measure dry ingredients and stir to combine. Add raisins.
- Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
- Spoon into loaf pan.
- Bake at 325 °F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.
- Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
- Serve warm or allow to cool before slicing.
Nutrition
| Calories | 190 |
|---|---|
| Protein | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 35 mg |
| Sodium | 333 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Favorite Recipes for Family Meals Washington State University Extension