Zucchini Bread

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine All
Servings 8 slices
Calories 292 kcal

Ingredients
  

  • 1.5 c unbleached all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg ground
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 2 eggs*
  • 1 cup sugar granulated
  • 1 cup zucchini* grated
  • 1 stick unsalted butter melted and cooled
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 325°F and set rack in middle position. Generously grease a loaf pans with nonstick cooking spray or butter.
  • In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk.
  • In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract. Stir to combine.
  • Add the dry ingredients to liquid ingredients and mix until just combined. Bake for 60 to 65 minutes, or until a fork comes out clean. Set on a wire rack and let cool for about 15 minutes, then turn the loaves out onto rack to cool completely.
  • Best served warm with butter.

Nutrition

Serving: 8gCalories: 292kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 243mgPotassium: 84mgFiber: 1gSugar: 26gVitamin A: 385IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Keyword summer, summer squash, zucchini