My mom's Zucchini bread/zucchini bread/Pam's Cutting Board

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Preheat the oven to 350°F (175°C).

Spray a loaf pan with cooking spray.

In a bowl, combine 2.25 cups of sugar.

Measure and add 3 cups of self-rising flour, leveling off with a knife.

Add 1 teaspoon of baking powder (2 half teaspoons).

Stir the dry ingredients together until incorporated.

In another bowl, crack 3 eggs, checking each one for freshness before adding to the bowl.

Add 1 cup of tasteless oil to the eggs.

Measure and add 3 teaspoons of vanilla extract.

Combine the wet ingredients with the dry ingredients, mixing until just combined.

Add approximately 2/3 to 3/4 cup of chopped walnuts to the mixture.

Grate the zucchini, leaving the peel on, and add it to the mixture without draining the water.

Mix the zucchini into the batter until well incorporated.

Divide the batter between two loaf pans, placing parchment paper on a cookie sheet to catch any overflow.

Bake in the preheated oven for about 65 minutes, checking for doneness at around 50 minutes by inserting a knife into the center.

Once baked, let the bread cool slightly before checking for doneness with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens