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–+ servings

Eggless Zucchini Bread

This eggless zucchini bread is moist, warmly spiced, and wonderfully satisfying. It is a comforting bake worth sharing with family and friends.
Eggless Zucchini Bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 319 kcal
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Equipment

  • box grater
  • 9x5-inch loaf pan

Ingredients
  

  • 2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 cup Vegetable Oil
  • 3/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar, packed
  • 1/2 cup Plain Yogurt
  • 2 tsp Vanilla Extract
  • 1 1/2 cups Grated Zucchini (about 2 medium)
  • 1/2 cup Chopped Walnuts

Instructions
 

  • Preheat the oven to 350 F and grease a 9x5 inch loaf pan, then line it with parchment paper leaving an overhang on the long sides.
  • Grate the zucchini on the large holes of a box grater. Squeeze it gently in a clean towel to remove some, but not all, of the moisture.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, yogurt and vanilla until smooth and glossy. Stir in the grated zucchini.
  • Add the dry ingredients to the wet mixture and fold just until no dry streaks remain. Fold in the chopped walnuts. The batter will be thick.
  • Scrape into the loaf pan and bake for 50 to 55 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift out and cool completely before slicing.

Nutrition

Serving: 1servingCalories: 319kcalCarbohydrates: 41gProtein: 4gFat: 15g
Course Breakfast
Cuisine American
Keyword eggless, quick bread, vegetarian, zucchini bread
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