Easy Zucchini Bread

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

Suggestions


Welcome to the delightful world of Easy Zucchini Bread! If you're looking for a quick, delicious treat that can elevate your morning meal, brunch, or even dessert, you've come to the right place. With its moist texture and rich flavors, this zucchini bread is a crowd-pleaser, perfect for gatherings or family breakfast. What's more, it can be prepared and ready to serve in just 25 minutes!

This recipe combines the warmth of spice cake mix with the fresh, subtle taste of shredded zucchini, creating a uniquely satisfying loaf that is both nutritious and indulgent. The addition of toasted pecans adds a delightful crunch and depth of flavor that harmonizes beautifully with the other ingredients. Each slice offers a delightful 146 calories, making it a guilt-free option to enjoy any time of the day.

Whether you're a seasoned baker or a kitchen novice, our Easy Zucchini Bread is straightforward to whip up. With just a handful of ingredients and a few simple steps, you'll be on your way to savoring this deliciously moist bread. So preheat your oven, grab your loaf pans, and let's get started on creating a delightful treat that everyone will love!

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