Most recipes for bread like this use a cup of oil to help keep it moist but I substitute 1/2 cup of apple sauce, it not only helps keep it moist but also adds a subtle flavor. Kids love this bread and they don't even know it has so much vegtable in it, since, when I make it for them I peel the zuccini before I grate it, otherwise if I'm making it for friends or family I just leave the skin on before I grate it.
Preheat oven to 325F.
Grease and flour two 8 x 4 inch bread pans.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, apple sauce, vanilla, and sugars 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 evenly into prepared pans.
Bake for 70 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
It's best to not drain the zucchini after you grate it since it helps to keep the bread moist. Also you can use less or more zucchini depending on the size zucchini you have to work with, I just found that 4 cups works best for me with the size zuccini I generally have to work with, I've made it with as little as 2 cups and as much as 6 cups and the bread still turned out great.
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|Serving Size: 1 loave (1018g)|
|Recipe Makes: 2 loaves|
|Calories from Fat: 681 (23%)|
|Amt Per Serving||% DV|
|Total Fat 75.6g||101 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 37.5g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 1586.2mg||488 %|
|Sodium 1404.3mg||48 %|
|Potassium 1090.4mg||29 %|
|Total Carbohydrate 499.9g||147 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 493.4g|
|Protein 67.1g||96 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2924
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