Zucchini bread is one of my favorite quick breads. Around this time of year, the zucchini is starting to look pretty awesome, so I usually stock the freezer.
To prepare zucchini for bread, clean it well, and peel it. Shred the flesh, and package in freezer bags in 2 cup portions.
Preheat oven to 325 degrees.
In a small bowl, combine 1/4 c sugar and 1 t cinnamon.
Grease loaf pans and coat with cinnamon-sugar mixture. Set aside.
In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla. Add dry ingredients.
Divide batter evenly between 2 loaf pans. Sprinkle the top with remaining cinnamon-sugar mixture. Bake for 1 hour.
Line muffin tins with paper liners instead of greasing and sugaring the pan. Fill muffin tins 2/3 full. Sprinkle the top of each muffin with about 1 t cinnamon-sugar mixture. Bake for 30-45 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (74g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 120 (62%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 152.6mg||47 %|
|Sodium 100.1mg||3 %|
|Potassium 105.4mg||3 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.1g|
|Protein 6.1g||9 %|
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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: 195
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