Breads

Zucchini Bread

16

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Zucchini Bread

16

Warm with spices, this bread stays wonderfully moist - try it toasted with a thin layer of cream cheese for an afternoon snack.

Calories 192 (37% from fat)
carb. 28g
pro. 3g
fat 8g
sat. fat 1g
chol. 23mg
sod. 183mg
calc. 25mg
fiber 1g
  1. Zucchini Bread-1
  1. Zucchini Bread-1

Ingredients

  • nonstick cooking spray
  • 2¼ cups unbleached, all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ cup grapeseed or vegetable oil
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 cup shredded zucchini
  • ½ cup toasted walnuts, chopped
  • ½ cup dried cherries or cranberries

Preparation

  1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9" x 5" x 3" loaf pan with cooking spray.
  2. In a bowl stir together the flour, spices, salt and baking powder. In a large mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined. Fold the dry ingredients into the wet, being sure to fully incorporate. Stir in the nuts and dried fruit.
  3. Pour the batter into the prepared pan and bake for 1 hour, or until a cake tester comes out clean.
  4. Cool on a wire rack for 5 minutes then turn the loaf out onto a wire rack to cool completely.

Similar Recipes

Zucchini Chocolate-Chip Bread

This moist, quick bread is perfect for breakfast or for an afternoon snack. The chocolate chips are a nice treat, but if a healthier bread is desired, they can be substituted with additional nuts or dried fruit.

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