Zutaten für We Hate Zucchini Bread Zucchini Bread
- 4 cups grated zucchini
- 2 large eggs
- 1 cup vegetable oil (or melted butter)
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup chopped walnuts (optional)
- ½ cup chopped pecans (optional)
- all-purpose flour (for dusting pans)
- nonstick cooking spray (for pans)
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Zubereitung von We Hate Zucchini Bread Zucchini Bread
- Preheat oven to 350°F (175°C).
- Grate four cups of zucchini using a box grater.
- Add the grated zucchini to a large mixing bowl.
- Add 2 large eggs, 1 cup vegetable oil (or melted butter), 2 teaspoons ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and 1 ½ cups granulated sugar to the bowl.
- Stir all wet ingredients together until well combined.
- Gradually add 3 cups all-purpose flour to the wet ingredients, mixing until just combined. Do not overmix.
- The batter should be thick, similar to pancake batter. If it's too thick, add another egg.
- Stir in ½ cup chopped walnuts or pecans (optional).
- Lightly grease and flour two 9x5 inch loaf pans, or spray with nonstick cooking spray.
- Carefully pour the batter into the prepared loaf pans, filling them about ¾ full.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the bread is golden brown.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
103g
Fat
34g
Carbs
16g
