Zucchini Bread

Zucchini Bread

16 servings
Preparation 20 min
Cooking 50 min

Standing 30 min

320 calories per serving 
Cooking dish: 2 standard loaf pans (30x11x7cm) or (24x13x7cm)


Ingredients

3 servings Egg Replacer (Recipe)    
1 1/2 cup sugar   300 g
1 cup canola oil   250 mL
2 tsp vanilla extract   10 mL
2 zucchini, unpeeled, shredded   260 g
3 cups white flour (all purpose)   380 g
1 tbsp baking powder   8 g
1 tsp ground cinnamon   3 g
1 pinch nutmeg    
1/8 tsp salt   0.4 g
6 tbsp raisins   60 g
1/2 cup walnuts, chopped   50 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Generously oil 2 loaf pans.
  2. Prepare the Egg Replacer, then set aside.
  3. Beat together the Egg Replacer and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4-5 min. Slowly pour in the oil with the mixer running, then mix in the vanilla. Grate the zucchini using a large-holed grater, then stir it into the egg mixture.
  4. Sift together the flour, baking powder, cinnamon, nutmeg, and salt into another bowl. Fold the flour mixture into the egg-sugar bowl, combining them gently but thoroughly. Stir in the nuts and raisins.
  5. Divide the batter between the prepared loaf pans, spreading it evenly, then bake the loaves in the middle of the oven until golden-brown about 50-60 min. Check with a toothpick or skewer to see if the loaves are cooked through.
  6. Cool the loaves 10 min in the pans, then remove them from the pans and let them cool on a wire rack for at least 30 min before slicing.

Remarks

The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.

Nutrition Facts Table

Nutrition Facts

per 1 serving (100g)

Amount

% DV*

* DV = Daily Value

Calories

320

Fat

16 g

25 %

Saturated 1 g
+ Trans 0.3 g

8 %

Cholesterol

0 mg

Sodium

55 mg

2 %

Carbohydrate

41 g

14 %

Fibre

2 g

7 %

Sugars

21 g

Protein

3 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Cholesterol
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Iron, Magnesium, Niacin, Omega-3, Omega-6, Phosphorus, Vitamin B2
Good source of :
Folacin, Manganese, Selenium, Vitamin B1, Vitamin K
Excellent source of :
Vitamin E
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Desserts | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Source of Omega-3 | Vegan | Vegetarian | Bake


Egg Replacer

Egg Replacer

This mixture works as well as eggs to bind patties and meat loaves, and can also be used in cookies and cakes. However it will not leaven like eggs for sponge cakes or soufflés. One serving corresponds to one egg.

3 servings
Preparation 5 min
Standing 5 min

50 calories per serving 


Ingredients

3 tbsp flax seeds, ground   30 g
1 cup water   250 mL

Method

Grind the flax seeds, then place them into a bowl or cup. Stir in the water, then let the mixture stand 5 min to allow it to gel.

Nutrition Facts Table

Nutrition Facts

per 1 serving (90g)

Amount

% DV*

* DV = Daily Value

Calories

50

Fat

4 g

6 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

4 mg

0 %

Carbohydrate

3 g

1 %

Fibre

3 g

11 %

Sugars

0 g

Protein

2 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

4 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Vitamin B6
Good source of :
Magnesium
Excellent source of :
Manganese

More info


This recipe is in the following categories: Halal | Kosher | Vegan | Vegetarian

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