Zucchini Bread
Goodness gracious, this bread is so moist has rich flavor from the cinnamon & vanilla and just the right amount of crunchy texture from the zucchini & pistachios.
Servings: 8
Calories: 643kcal
Ingredients
- 2 cups shredded raw zucchini
- 3 eggs - room temperature
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 2 cups flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped pistachios
Instructions
- Shred zucchini with a box grater and place in a small mesh strainer. Press or squeeze with hands to get excess liquid out.
- In a mixing bowl whisk together eggs, sugar, and oil.
- Add into the wet mixture the flour, baking powder, soda, cinnamon, salt, vanilla, and pistachios, mixing until combined.
- Add drained zucchini. Mix well.
- Pour into a greased and floured 8 ½ x 4 ½-inch loaf pan.
- Bake for 55 to 60 minutes at 350°, or until a wooden pick, inserted in center comes out clean.
Nutrition
Calories: 643kcal | Carbohydrates: 73g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 605mg | Potassium: 299mg | Fiber: 3g | Sugar: 46g | Vitamin A: 216IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 3mg