Zucchini Bread
Cook time: 
Total time: 
Serves: 2 loaves
  • 3 cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups zucchini, shredded
  1. Preheat oven to 325°F.
  2. Grease two 8-inch loaf pans.
  3. In medium mixing bowl sift together flour, SACO Buttermilk Blend, cinnamon, salt, baking soda and baking powder; set aside.
  4. In large mixing bowl beat together oil and sugar until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla.
  7. Add the dry ingredients and mix just until smooth.
  8. Do not overbeat.
  9. Mix in the shredded zucchini thoroughly.
  10. Pour into prepared pans.
  11. Bake 45 to 50 minutes, or until wooden toothpick tests done.
  12. Let cool 10 minutes in pans.
  13. Remove from pans and cool on rack.
Nutrition Information
Calories: 158 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 22g Sugar: 13g Sodium: 129mg Fiber: 0g Protein: 2g Cholesterol: 1mg
Recipe by SacoFoods at http://www.sacofoods.com/zucchini-bread/