Homemade Zucchini Bread
Mom's been making her homemade zucchini bread for as long as I can remember and I’ve loved it every time.
Prep Time10 minutes mins
Cook Time1 hour hr
cool10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Snack
Cuisine: American
Servings: 16 servings
Calories: 325.83kcal
- 2 cups grated zucchini with skin
- 3 eggs
- 1 cup oil canola recommended but olive oil adds an interesting taste
- 2 cups sugar
- ½ cup milk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon
- ½ cup chopped nuts or chocolate chips optional
Preheat oven to 325°F (160°C)
Blend together the grated zucchini and eggs, followed by the oil and sugar.
Mix until well combined.
In a separate bowl mix together the dry ingredients: flour, baking soda, salt, and cinnamon.
When well mixed, take turns adding the dry ingredients and milk to the bowl of wet ingredients.
Stir or blend well, until the mixture is even.
Add chopped nuts or chocolate chips if desired. (If using chocolate chips coat them in flour first so they don't all sink to the bottom).
Divide the batter between two small greased loaf pans.
Bake at 325F/160C for about 1 hour (or until a toothpick comes out clean).
Allow to cool for at least 10 minutes before diving in.
Calories: 325.83kcal | Carbohydrates: 44.09g | Protein: 3.9g | Fat: 15.32g | Saturated Fat: 1.48g | Cholesterol: 31.45mg | Sodium: 230.73mg | Potassium: 86.98mg | Fiber: 0.99g | Sugar: 25.82g | Vitamin A: 87.9IU | Vitamin C: 2.77mg | Calcium: 22.99mg | Iron: 1.33mg