Penn Herb Wellness Guide
Zucchini Bread
Angie McGowan
Slice up and enjoy all day long—great with eggs for breakfast or with ice cream for dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp freshly ground nutmeg
- 1 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 1/2 tsp kosher salt
- 1 cup finely grated, unpeeled zucchini
Directions
- Preheat oven to 350F. Grease an 8 x 4-inch loaf pan and set aside.
- Sift together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl mix together the sugar, egg, oil, and salt.
- Add zucchini and then add flour mixture; mix with whisk until just combined, batter should still be a little lumpy.
- Spoon batter into pan and bake at 350F for 5060 minutes or until bread passes the toothpick test. Cool completely before serving.
Nutrition Facts
Calories 496
Calories from Fat 133 (27%)
(23%)Total Fat 15g
(7%)Saturated Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
(18%)Cholesterol 53mg
(44%)Sodium 1052mg
(4%)Potassium 157mg
Total Carbohydrate 88g
(3%)Dietary Fiber 1g
Sugars 51g
Sugar Alcohols 0g
(13%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.