Zucchini Bread
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 333
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 221
- Total: 1 hr 55 min (includes cooling time)
- Active: 10 min
Ingredients
Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries
Directions
- Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
- In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
- Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.