Zucchini Quick Bread
Yield
1 loafPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| 2 | cups |
zucchini
grated |
*
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 473 | ml |
zucchini
grated |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Mix together dry ingredients, set aside.
Beat eggs until thick, add oil, sugar and vanilla.
Add dry ingredients, mix until smooth.
Add zucchini and nuts, mix thoroughly.
Pour batter into greased and floured baking pan, bake at 350℉ (180℃) 1 to 1½ hours or until toothpick inserted in center comes out clean.
