Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6

Neither oily nor dry, but perfectly moist.

This Story Originally Appeared On sunset.com

Gallery

Alex Farnum; Styling: Randy Mon

Recipe Summary

total:
1 hr 30 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.

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  • Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.

  • Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.

  • Note: Nutritional analysis is per slice.

Nutrition Facts

313 calories; calories from fat 35%; protein 4.4g; fat 12g; saturated fat 1.8g; carbohydrates 47g; fiber 1.2g; sodium 293mg; cholesterol 37mg.
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