Zucchini Bread

4 Reviews
100% would make this recipe again

Preparation : 20 min Cooking : 50 min Standing : 30 min Cooking Dish : 2 standard loaf pans (30x11x7cm) or (24x13x7cm)
330 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Vegan
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy


3 servings Egg Replacer
1 1/2 cup sugar 300 g
1 cup canola oil 250 mL
2 tsp vanilla extract 10 mL
2 zucchini, unpeeled, shredded 260 g
3 cups white flour (all purpose) 380 g
1 tbsp baking powder 8 g
1 tsp ground cinnamon 3 g
1 pinch nutmeg
1/8 tsp salt 0.4 g
6 tbsp raisins 60 g
1/2 cup walnuts, chopped 50 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Generously oil 2 loaf pans.  
  3. Prepare the Egg Replacer.  
  5. Beat together the Egg Replacer and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4-5 min. Slowly pour in the oil with the mixer running, then mix in the vanilla. Grate the zucchini using a large-holed grater, then stir it into the egg mixture.  
  7. Sift together the flour, baking powder, cinnamon, nutmeg, and salt into another bowl. Fold the flour mixture into the egg-sugar bowl, combining them gently but thoroughly. Stir in the nuts and raisins.  
  9. Divide the batter between the prepared loaf pans, spreading it evenly, then bake the loaves in the middle of the oven until golden-brown about 50-60 min. Check with a toothpick or skewer to see if the loaves are cooked through.  
  11. Cool the loaves 10 min in the pans, then remove them from the pans and let them cool on a wire rack for at least 30 min before slicing.  


The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.

Nutrition Facts Table

per 1 Serving (80 g)


% Daily Value




18 g

27 %

Saturated 1.3 g
+ Trans 0.3 g

8 %


0 mg


50 mg

2 %


42 g

14 %


2 g

8 %


21 g

Net Carbs

40 g


4 g

Vitamin A

3 %

Vitamin C

5 %


5 %


11 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin E
Good source of  :
Manganese, Selenium, Vitamin B1, Vitamin K
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Omega-3, Omega-6, Phosphorus, Vitamin B2
Low  :
Saturated Fat, Sodium
Free  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 0
Fats 3 ½
Other Foods 1

Leave a review

You have to be logged in to leave a review

Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.