Zucchini Bread

This wholesome snacking loaf is a great way to sneak in hidden vegetables.

  • Prep time: 15 min
  • Makes: 18 slices
  • Cook time: 60-65 min

Nutritional Information

PER SERVING

  • Calories
    .
    150
  • Fat
    .
    3.5 g
  • Cholesterol
    .
    7 mg
  • Carbohydrates
    .
    27.8 g
  • Dietary Fibre
    .
    1.9 g
  • Protein
    .
    3 g

Ingredients

2 cup / 500 ml all purpose flour
1 cup / 250 ml granulated sugar
1/2 cup / 125 ml natural wheat bran
1/2 cup / 125 ml raisins
1 1/2 tsp / 7 ml baking soda
1 1/2 tsp / 7 ml cinnamon
1 tsp / 5 ml baking powder
1 tsp / 5 ml salt
1/2 tsp / 2 ml nutmeg
2/3 cup / 150 g Naturegg Omega Plus Cracked Eggs, well shaken
1/2 cup / 125 ml unsweetened applesauce
1/4 cup / 50 ml vegetable oil
2 cup / 500 ml grated zucchini
1/2 cup / 125 ml grated carrot

Directions

  1. In bowl, combine flour, sugar, bran, raisins, baking soda, cinnamon, baking powder, salt and nutmeg.

  2. In large bowl, stir together liquid eggs, applesauce and oil. Stir in zucchini and carrots. Add flour mixture and stir just until moistened. Pour into greased 9" x 5” (23 cm x 13 cm) loaf pan.

  3. Bake at 350°F (180°C) for 60-65 minutes or until top is firm to the touch. Cool in pan 10 minutes then turn out onto rack to cool completely.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Whipping

Room temperature whites are easier to whip and achieve greater volume. If your whites are refrigerator cold (best for separating), you can warm the whites in the microwave. Place in a bowl and microwave uncovered for about 30 seconds at 30 percent power. Another option would be to hold the eggs, before cracking, under a stream of warm water to take off the chill.

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