Zucchini Bread

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Zucchini Bread

Zucchini bread makes a great breakfast or after dinner dessert. Try a warm piece with peanut butter. This recipe uses CNP Master Mix, an all-purpose baking mix you can make ahead of time and store for use in many of our recipes.
Servings: 8 slices

Ingredients

  • 2 eggs
  • ⅔ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 ½ cups zucchini (skin on) shredded
  • ½ cup low-fat milk
  • 2½ cups CNP Master Mix
  • ¼ cup chopped nuts optional
  • ¼ cup raisins optional
  • Nonstick spray

Instructions

  • Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick spray.
  • Beat eggs and sugar in a bowl until well blended.
  • Add baking soda, cinnamon, vanilla, zucchini, and milk. Mix well.
  • Add CNP Master Mix and stir until mixed. Fold in nuts and raisins, if using.
  • Pour into 9x5x3-inch loaf pan.
  • Bake at 350°F for 45-55 minutes or until golden brown.

Video

Notes

Variation
  • Muffins: Divide batter between 12 muffin pan cups coated with nonstick spray or muffin papers. Fill each cup 2/3 full. Bake for 20-30 minutes.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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