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Zucchini Bread

1 Reviews
100% would make this recipe again

Preparation : 20 min Cooking : 50 min Standing : 30 min Cooking Dish : 2 standard loaf pans (30x11x7cm) or (24x13x7cm)
320 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

3 servings Egg Replacer
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

per 1 Serving (80g)

Amount

% Daily Value

Calories

320

Fat

16 g

25 %

Saturated 1.2 g
+ Trans 0.3 g

8 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

41 g

14 %

Fibre

2 g

7 %

Sugars

21 g

Protein

3 g

Vitamin A

3 %

Vitamin C

4 %

Calcium

5 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 1 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 0
Fats 3
Other Foods 1

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again