Simply Reboot: Zucchini Bread
Prep time: 
Cook time: 
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Serves: 2 loaves, 16 slices
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1½ cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 heaping cups grated zucchini
  • 1 cup chopped walnuts, optional
  1. Preheat the oven to 325 degrees. Grease two 8”x4” loaf pans with non-stick spray and place parchment paper on the bottoms. Set aside.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. To combine the wet ingredients, use either a stand mixer, a hand mixer, or a bowl and whisk – your choice. In a bowl, combine sugar, oil, eggs, and vanilla and beat until combined.
  4. Slowly add the flour mixture to the wet ingredients, mixing until just combined.
  5. Gently fold the zucchini and walnuts into the batter. Divide the batter between the two prepared loaf pans and bake for 45 minutes to an hour until a skewer inserted in the middle comes out clean. Let cool slightly, remove from the pans, and then let cool completely. Enjoy!
This recipe was adapted from All Recipes:
Nutrition Information
Serving size: 1 slice Calories: 278 calories Fat: 16gm Saturated fat: 2gm Carbohydrates: 31gm Sodium: 187mg Fiber: 1gm Protein: 4gm Cholesterol: 28mg
Recipe by Simply A (RD) Foodie at