Delicious Homemade Zucchini Bread
I love zucchini so when I had the chance I picked some up for the idea of making zucchini bread. If you are like me, there are times that you have to be in the mood to bake. Yesterday, I was in the baking mood and decided to make the bread before the zucchini went rotten. I don't have a bread or loaf pan so I decided to make it in the cake pan. Then I realized that I didn't have my mother's zucchini bread recipe so had to look online for a simple recipe. I found one and decided to try it. It was while I mixing the ingredients that I realized that I didn't have enough flour but thought oh well, it's too late now. So I proceeded to make the recipe with what I had. So the recipe below is not exactly what the original recipe said to use. I have to admit that it still came out delicious even without the three cups of flour. I used two cups of flour instead. I hope you like this recipe.
Cook Time
Ingredients
- 3 cups Zucchini, Shredded
- 1 1/2 cups Sugar
- 1 cup Vegetable oil
- 2 tsp Cinnamon
- 2 tsp Baking soda
- 2 Eggs, Beaten
- 2 tsp Vanilla
- 3 cups Flour
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan.
- Shred three cups of zucchini, set aside. In a bowl, mix together sugar, eggs, vanilla, and vegetable oil. Add the zucchini and mix well. Add the flour, cinnamon, and baking soda, stir together.
- Place pan in the oven for about 30 minutes. Stick a knife in the bread to see if it is done. Take out of oven and let cool. Cut, eat and enjoy.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 150 |
| Calories from Fat | 63 |
| % Daily Value * | |
| Fat 7 g | 11% |
| Saturated fat 1 g | 5% |
| Carbohydrates 18 g | 6% |
| Sugar 9 g | |
| Fiber 06 g | 24% |
| Protein 2 g | 4% |
| Cholesterol 26 mg | 9% |
| Sodium 115 mg | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
