Delicious Eggless Zucchini Bread
Ingredients
- 2 cups sugar ⓘ
- 3/4 cup vegetable oil ⓘ
- 3 cups flour, sifted ⓘ
- 2 cups zucchini (shredded or tossed lightly through blender..chopped VERY small. My first time trying this I accident) ⓘ
- 2 1/4 teaspoons vanilla ⓘ
- 3/4 cup low-fat vanilla yogurt ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 2 1/4 teaspoons cinnamon ⓘ
- 3/4 teaspoon nutmeg ⓘ
Instructions
- Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
- Measure yogurt into a medium sized mixing bowl.
- Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
- Add oil and blend through.
- Add zucchini and vanilla and stir until mixed through.
- Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
- Add dry ingredients to wet ingredients a little at a time.
- I like to slowly mix it in with my whisk.
- Fold ingredients into each other just until nicely combined.
- Pour'batter' into loaf pans, and put into oven.
- Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
- If it is not done, continue to bake for additional time.
- It could take between an hour and an hour and a half to bake completely.
- ENJOY!
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).