Zucchini bread
Quick sweet loaf with grated zucchini, brown sugar, vanilla and cinnamon.
- Number of servings
- 4
Nutrients
For entire dish
- Calories
- 811 kcal
- Protein
- 16.3 g
- Carbohydrates
- 117.6 g
- Fat
- 31.2 g
- Fiber
- 4.2 g
Per serving
- Calories
- 203 kcal
- Protein
- 4.1 g
- Carbohydrates
- 29.4 g
- Fat
- 7.8 g
- Fiber
- 1.1 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 80 mcg
- C
- 21.5 mg
- D
- 1 mcg
- E
- 10.3 mg
- B9
- 28.8 mcg
- B12
- 0.5 mcg
- Fe
- 1.1 mg
- Ca
- 36.6 mg
- K⁺
- 339.8 mg
Ingredients
- Zucchini — 120 g
- Wheat flour — 80 g
- Chicken egg — 50 g
- White sugar — 30 g
- Brown sugar — 20 g
- Sunflower oil — 25 g
- Baking soda — 3 g
- Baking powder — 3 g
- Vanilla extract — 3 g
- Cinnamon — 2 g
- Table salt — 1 g
Cooking instructions
- Preheat the oven to 175°C.
- Grate the zucchini and squeeze out extra liquid.
- Beat the egg with both sugars, the oil and the vanilla.
- Mix the flour, baking soda, baking powder, cinnamon and salt.
- Fold the dry mix and the zucchini into the egg mixture.
- Pour the batter into a lined loaf tin.
- Bake for 45 minutes until a skewer comes out clean.
- Cool the loaf for 10 minutes then slice and serve.