The Best Zucchini Bread
This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.
Foto: Spend With Pennies
Ingredients
24 servings
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Steps
-
Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
-
In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
-
In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
-
Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
-
Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
-
Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Nutrition Facts (per serving)
208
kkal
Protein
3g
(8%)
Carbs
22g
(59%)
Fat
12g
(33%)
Macronutrients
Calories20810% DV
Protein3g6% DV
Carbs22g7% DV
Fat12g18% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
$1.00
Per Serving
$0.04/serving
🏠 Save ~$2.00 compared to buying!
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 2 cups | - | - |
| granulated sugar | 1.5 cups | - | - |
| baking soda | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| cinnamon | 1 tablespoon | - | - |
| salt | 1 teaspoon | - | - |
| large eggs | 3 | - | - |
| grated zucchini | 2 cups | - | - |
| vegetable oil | 0.75 cup | - | - |
| vanilla extract | 1 tablespoon | - | - |
| chopped walnuts | 1.5 cups | - | - |
*Estimated market prices, may vary by region
Source: Spend With Pennies
Loading comments...