This fantastic zucchini bread recipe has a prominent cinnamon flavor that makes a sinful combination with butter spread on top. It is a summertime favorite when garden zucchinis are plentiful.

This certainly is not classified as “diet” food, but it can be incorporated into a healthy diet with careful planning and thoughtful serving sizes. The origin of this recipe is unknown as it has been passed down in the family.

This zucchini bread is excellent after it has been stored in a tightly-sealed plastic bag in the refrigerator. It becomes moist.

Zucchini Bread Recipe

Combine the following together with an electric mixer:

• 2 cups ground zucchini;

• 4 eggs;
• 3/4 cup canola oil;
• 2 1/2 cups flour;
• 1 1/2 cup sugar;
• 2 tablespoons baking powder;
• 1 teaspoon baking soda;
• 1 teaspoon salt;
• 2 teaspoons vanilla;
• 3 heaping teaspoons cinnamon.

Blend all ingredients well. Pour into two well-greased 5×9 bread pans. Bake at 350 degrees for one hour. It is done when the sides pull away from the pan.

Healthy Zucchini Bread Variations

Substituting the oil with applesauce or other substitute is one option for bringing down the calorie and fat count for this recipe.

When calculating the nutritional information, replace the oil’s calorie and fat content with that of the substitute. If the substitute contains fiber and protein, add those to the values listed under Weight Loss Information, below.

Three-quarters (3/4) of a cup of canola oil contains 1,440 calories and 168 grams of fat.

Another calorie-cutting trick is to substitute each whole egg with two egg whites. Discard the egg yolks or use them for another recipe.

Nutritional Information

Since serving sizes may vary, the following information is for the entire batch of zucchini bread (2 loaves).

Calories – 3,868;
Fiber – 2 g;
Fat – 188 g.

The following is for one 1.4-ounce serving size, or 1/16 of a loaf:

Weight Watchers POINTS: 3
The Zone blocks: 1 carbohydrate, 2 fats