Name: Moist Zucchini Bread
Prep time: 20 min
Total time: 150 min
Ingredients: 3 large eggs; 1.5 cups granulated sugar; 1 cup canola oil; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 1.5 cups all-purpose flour; 1.5 cups white whole-wheat flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 3 cups shredded zucchini (about 1 pound); 0.5 cup ground pecans or pecan meal

Moist Zucchini Bread

5.0

(1)

1 Review

Mable Clarke includes this zucchini bread among the treats that end the fish fry she started to save Soapstone Baptist Church in her South Carolina community. This recipe uses grated zucchini--it's easy to do with a food processor, but you can also use a box grater to do the job. While some recipes call for squeezing the water out of the zucchini after it's grated, don't--it's the secret to this quick bread's extra moistness.

By Mable Owens Clarke

Updated on August 3, 2020

Prep Time:

20 mins

Additional Time:

2 hrs 10 mins

Total Time:

2 hrs 30 mins

Servings:

Yield:

2 loaves

Nutrition Profile:

Heart Healthy Low Sodium Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

3 large eggs
1 ½ cups granulated sugar
1 cup canola oil
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ cups white whole-wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups shredded zucchini (about 1 pound)
½ cup ground pecans or pecan meal

Directions

Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.
Whisk eggs, sugar, oil, lemon zest and vanilla in a large bowl. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
Add the dry ingredients to the wet ingredients and mix until smooth. Fold in zucchini and ground pecans (or pecan meal). Divide the batter into the prepared pans and smooth the tops.
Bake until a toothpick inserted into the center of each loaf comes out clean, about 1 hour.
Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing, about 1 hour.

Tips

To make ahead: Store airtight at room temperature for up to 2 days or freeze for up to 3 months.

Equipment: Two 9-by-5-inch loaf pans

Nutrition Facts (per serving)

257	Calories
14g	Fat
30g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 257
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 2g	7%
Total Sugars 16g
Added Sugars 15g	30%
Protein 4g	8%
Total Fat 14g	18%
Saturated Fat 1g	5%
Cholesterol 28mg	9%
Vitamin A 86IU	2%
Vitamin C 4mg	4%
Folate 26mcg	7%
Sodium 196mg	9%
Calcium 28mg	2%
Iron 2mg	11%
Magnesium 10mg	2%
Potassium 102mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.