Caley's Classic Zucchini Bread

Caley's Classic Zucchini Bread could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This bread has 183 calories, 3g of protein, and 2g of fat per serving. For 27 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. 100 people found this recipe to be yummy and satisfying. This recipe from Allrecipes requires baking powder, zucchini, vegetable oil, and salt. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Classic Zucchini Bread, How to Make Classic Zucchini Bread/Muffins (video tutorial), and Naptime Chef Favorite Zucchini Bread (or Zucchini Muffins) are very similar to this recipe.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray. Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir. Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack. Kitchen-Friendly View

 

Step by step:

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.

2. Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick.

3. Add the zucchini to the mixture and stir.

4. Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined.

5. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.

6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Nutrition Information:

covered percent of daily need