Easy Zucchini Bread

Health score
1%
Easy Zucchini Bread
25 min.
25
146kcal

Suggestions


Discover the joyful blend of flavors with our Easy Zucchini Bread, a delightful addition to your morning meal or brunch! This recipe is not only simple to whip up but also packed with the goodness of zucchini, making it a nutritious choice for any occasion. With just a handful of ingredients and under an hour of your time, you can create a batch that serves 25 people, perfect for gatherings or meal prep for the week ahead.

Imagine the aroma of freshly baked bread infusing your kitchen as you combine the rich taste of spice cake with the wholesome texture of shredded zucchini. The crunch of toasted pecans adds a delightful nutty flavor that complements the sweetness of the cake mix, making every bite an irresistible treat. Whether enjoyed as a breakfast option alongside your morning coffee or as a quick snack during the day, this zucchini bread is sure to please everyone.

In just 25 minutes of prep time, you’ll have delicious loaves ready to bake in the oven, transforming into golden delights that will impress your family and friends. So grab your mixing bowl, and prepare to indulge in a comforting slice of Easy Zucchini Bread that brings warmth to your table and joy to your heart!

Ingredients

  • 0.5 cup canola oil 
  • large eggs 
  • 1.3 cups milk 
  • cup pecans divided chopped
  • 18.3 oz spice cake mix 
  • cups zucchini shredded (1 medium zucchini)

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • hand mixer

Directions

  1. Place 2/3 cup pecans in a single layer in a shallow pan.
  2. Bake at 350 for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.
  3. Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 1 minute, stopping to scrape bottom and down sides of bowl as needed. Stir in zucchini and 2/3 cup toasted pecans.
  4. Pour batter evenly into 2 (9- x 5-inch) lightly greased loaf pans.
  5. Sprinkle remaining 1/3 cup pecans evenly over batter.
  6. Bake at 350 for 35 to 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
  7. Remove from pans to wire rack, and let cool 15 minutes before slicing.
  8. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Spice Cake
  9. Mix.

Nutrition Facts

Calories146kcal
Protein6.94%
Fat47.57%
Carbs45.49%

Properties

Glycemic Index
2.52
Glycemic Load
0.27
Inflammation Score
-1
Nutrition Score
4.2634782480157%

Flavonoids

Cyanidin
0.47mg
Delphinidin
0.32mg
Catechin
0.32mg
Epigallocatechin
0.25mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.1mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:146.07kcal
7.3%
Fat:7.88g
12.13%
Saturated Fat:1.47g
9.22%
Carbohydrates:16.97g
5.66%
Net Carbohydrates:16.1g
5.85%
Sugar:10.68g
11.86%
Cholesterol:23.78mg
7.93%
Sodium:149.92mg
6.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.59g
5.17%
Manganese:0.33mg
16.55%
Phosphorus:86.82mg
8.68%
Vitamin B1:0.11mg
7.52%
Iron:1.22mg
6.8%
Vitamin B2:0.11mg
6.41%
Copper:0.11mg
5.65%
Calcium:42.46mg
4.25%
Folate:16.71µg
4.18%
Potassium:140.92mg
4.03%
Selenium:2.69µg
3.85%
Fiber:0.87g
3.48%
Magnesium:13.59mg
3.4%
Vitamin B3:0.64mg
3.2%
Zinc:0.43mg
2.87%
Vitamin B6:0.05mg
2.57%
Vitamin K:2.6µg
2.47%
Vitamin B5:0.24mg
2.44%
Vitamin E:0.34mg
2.27%
Vitamin C:1.87mg
2.26%
Vitamin B12:0.12µg
1.99%
Vitamin D:0.25µg
1.69%
Vitamin A:75.07IU
1.5%
Source:My Recipes