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EatingWell Zucchini Bread

http://www.eatingwell.com/recipes/eatingwell_zucchini_bread.html

From EatingWell:  July/August 2011

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

1 loaf, 12 slices | Active Time: 15 minutes | Total Time: 2 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients and chocolate chips (if using) until just combined. Transfer the batter to the prepared pan.
  3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.

Nutrition

Per Slice : 197 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 32 mg Cholesterol; 29 g Carbohydrates; 4 g Protein; 2 g Fiber; 209 mg Sodium; 108 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 carbohydrate (other), 1 1/2 fat

Tips & Notes