Mom's Zucchini Bread

 

Zucchini season is in full swing! What are you doing with all of those squashes? Well, if you're anything like me, then it's too late to plant them. So I've got a great Zucchini Bread recipe that will help put your overflowing zucchinis to good use this time of year.  The best thing about this recipe is that it doesn't require any eggs or butter so the flavor comes purely from the zucchini and spices! It also has a little oomph thanks to some vanilla extract. And one more thing - there's no sugar added either which means it can be enjoyed by almost anyone - even on Paleo diets! 

prep:20 mins

cook:1 hr

additional:20 mins

total:1 hr 40 mins

Servings:24

Yield:2 loaves 

 

 

Ingredients: 

3 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon baking soda 

1 teaspoon baking powder 

1 tablespoon ground cinnamon 

3 eggs 

1 cup vegetable oil 

2 ¼ cups white sugar 

3 teaspoons vanilla extract 

2 cups grated zucchini 

1 cup chopped walnuts 

 

Directions: 

1-Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2-Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3-Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4-Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

Nutrition Info:

Per Serving:

255 calories; protein 3.3g; carbohydrates 32.1g; fat 13.1g; cholesterol 23.3mg; sodium 179.8mg.