By Kelly H
Spiced Zucchini Bread
5 steps
Prep:15minCook:1h
This treat has wonderful flavor and moisture and freezes well.
Updated at: Thu, 17 Aug 2023 03:24:55 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories455.2 kcal (23%)
Total Fat21.4 g (31%)
Carbs61.5 g (24%)
Sugars35.9 g (40%)
Protein6.3 g (13%)
Sodium368.4 mg (18%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3 cupsall-purpose flour
2 teaspoonsbaking soda
1 teaspoonsalt
½ teaspoonbaking powder
1 tablespoonground cinnamon
½ teaspoonground cloves
1 teaspoonground nutmeg
¾ cupchopped walnuts
1 cupraisins
optional
3eggs
2 cupssugar
1 cupbutter
melted
2 teaspoonsvanilla extract
2 cupszucchini
coarsely shredded
8 ouncecan crushed pineapple
drained
Instructions
Step 1
Preheat oven to 350 degrees F. Combine flour, baking soda, salt, baking powder, cinnamon, cloves, nutmeg, nuts, and raisins (if using). Set aside.
Step 2
Beat eggs lightly in a large mixing bowl. Add sugar, oil, and vanilla; beat until creamy.
Step 3
Stir in zucchini and pineapple. Add dry ingredients and stir just until they are moistened.
Step 4
Spoon batter into 2 well-greased and floured 9”x5” loaf pans and bake in preheated oven for one hour or until top is springy and loaf is cooked through. Note: you may instead make 6 mini loaves; if so, bake for 40 minutes.
Step 5
Let pans cool for 10 minutes, then invert loaves onto a wire rack and let cool completely.
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