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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.