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16Ingredients
75Minutes
270Calories
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Description
This yummy spiced bread is our favorite way to sneak vegetables into breakfast.
Ingredients
US|METRIC
12 SERVINGS
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Directions
- Preheat the oven to 350°F.
- Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- Press the shredded zucchini between two layers of paper towels to remove any excess moisture. Place the zucchini, canola oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla in a large mixing bowl. Whisk vigorously until smooth and combined.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium220mg9% |
| Potassium115mg3% |
| Protein4g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber1g4% |
| Sugars19g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(4)
omi 10 months ago
I used vegetable oil and baked for 25 minutes in a 8 count mini loaf pan. I made sure to squeeze out most of the zucchini liquid before adding it to the batter. They turned out very soft and fluffy, but they could use a little more sugar.
Deborah a year ago
Great!! Did some modifications. Applesauce instead of oil. I whisked the additional ingredients needed together before adding to the zucchini, and whisked the dry ingredients prior to adding it to the wet ingredients. Also I lightly toasted the walnuts to give them a more nutty flavor and left them in larger pieces. I like the crunch and flavor. Worked out nice!! 😋
Kiley Jayne 3 years ago
Light and delicious. Classic zucchini bread recipe. I didn’t have sour cream on hand so I substituted with an avocado/lemon/oil/water blend and there were no issues.