Ingredients for Mammaw's Zucchini Bread Can Also Be Modified To Gluten Free
- 2 large eggs
- Granulated Sugar
- 2 cups grated zucchini, excess moisture squeezed out
- Vegetable Oil
- 1 teaspoon vanilla extract
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Walnuts
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How to Make Mammaw's Zucchini Bread Can Also Be Modified To Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour (or grease and line with parchment paper) a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour (or gluten-free flour blend), sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mash the bananas until mostly smooth. Add the eggs, oil, and vanilla extract; mix well.
- Grate the zucchini using a box grater. Gently squeeze out excess moisture using a clean kitchen towel or paper towels.
- Add the mashed bananas and zucchini to the dry ingredients. Stir gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 60 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
204g
Fat
23g
Carbs
29g
