If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven.
| 1 | Nonstick cooking spray |
| 1 | large zucchini |
| 1 | cup brown sugar |
| 2 | tablespoons sugar |
| 2/3 | cup vegetable oil |
| 2 | teaspoons vanilla extract |
| 2 | large eggs |
| 1 1/2 | cups whole wheat pastry flour |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1 1/2 | teaspoons ground cinnamon |
| 3/4 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground ginger |
| 1/8 | teaspoon ground cloves |
| 3/4 | teaspoon salt |
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside.
- In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Breads, Brunch, Dessert
| Nutrition Facts | ||||||
Serving Size 58.9g |
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Amount Per Serving |
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|
Calories 177 Calories from Fat
90 |
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% Daily Value* |
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|
Total Fat
10.0g 15%
|
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|
Saturated Fat
2.0g 10%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
26mg 9%
|
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|
Sodium
163mg 7%
|
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|
Total Carbohydrates
19.7g 7%
|
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|
Dietary Fiber
1.4g 6%
|
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|
Sugars
10.7g |
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|
Protein
2.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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