Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender zucchini bread packed with vegetables and spices, topped with a streusel. This cake-like bread is a delicious way to use garden zucchini for snacking or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ounces crushed pineapple, drained
- 2 cups grated zucchini, pressed*
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- ½ cup walnuts, chopped
- 2 teaspoons fresh ground cinnamon
- ⅓ cup all purpose flour
- ½ cup brown sugar
- ¼ cup butter, cold and cut into small cubes
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 173mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.