Healthier Zucchini Bread IV recipe

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Ingredients

3 eggs
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup buckwheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts, toasted

Nutrition Info

228.2 calories
carbohydrate: 25.3 g
cholesterol: 23.3 mg
fat: 13.2 g
fiber: 1.4 g
protein: 3.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 165 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

  2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.

  3. Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

Recipe Yield

2 8x4-inch loaves

Recipe Note

Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!

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