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12 servings
15 min active time
1 h 30 min total time
Makes 2 8x4 inch loaves
4.0 (2 votes)
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Original
3 cups | |
2 tsp | |
1⁄2 tsp | |
1⁄2 tsp | |
1 tsp | |
1 tsp | |
3 | |
1 3⁄4 cups | |
2 cups grated | |
1 cup melted | |
1 tsp | |
1 cup toasted if desired | |
1⁄2 cup |
Amount per serving
Daily %
Calories
463
23%
Total Fat
22 g
29%
Cholesterol
92 mg
31%
Sodium
390 mg
17%
Total Carbohydrates
61 g
22%
Fiber
2.3 g
8%
Total Sugar
34 g
Proteins
7.4 g
15%
Calcium
56 mg
4%
Iron
1.1 mg
6%
Potassium
252 mg
5%
Vitamin D
0.31 mcg
2%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans with nonstick cooking spray.
- 2In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
- 3In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
- 4Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
- 5Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
Published by Callan Curtis