Recipes · American · Bread
Snickerdoodle Zucchini Bread
One serving has 436 kcal and 5 g protein, and at least a fifth of a woman's daily need of selenium (27%), thiamin (24%), manganese (21%) and riboflavin (21%). Ready in 65 minutes.
- Preparation: 15 min
- Cooking: 50 min
- Makes: 1 serving (116 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: alcohol, egg, gluten
Ingredients
- 20 g Coconut oil
- 12.5 g Egg, whole, raw
- 20.8 g Sugar, white, granulated or lump
- 0.8 g Vanilla extract
- 31.3 g Wheat flour, white, all-purpose, enriched, bleached
- 0.4 g Spices, cinnamon, ground
- 0.5 g Leavening agents, baking soda
- 0.2 g Leavening agents, cream of tartar
- 0.3 g Salt, table
- 20 g Squash, summer, zucchini, includes skin, raw
- 8.3 g Sugar, white, granulated or lump
- 0.3 g Spices, cinnamon, ground
- 0.1 g Leavening agents, cream of tartar
Method
- Preheat your oven to 350°F (175°C). Coat two loaf pans with cooking spray and set them aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Coat two loaf pans with cooking spray and set them aside.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until well combined.
- Combine Wet and Dry Mixtures: Add the dry mixture to the wet mixture and mix until fully combined. The batter will be thick. Next, add the grated zucchini to the batter and mix again until everything is evenly incorporated.
- Prepare the Topping: In a small bowl, combine the sugar, cinnamon, and cream of tartar to create the topping mixture.
- Assemble the Loaves: Fill half of each loaf pan with the batter. Sprinkle 2 tablespoons of the topping mixture in each pan. Divide the remaining batter between the two pans and sprinkle the rest of the sugar mixture over the tops of each loaf.
- Bake: Bake the loaves for about 45-50 minutes, or until a knife inserted into the center comes out clean.
- Cool: Allow the bread to cool completely on a wire rack before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 436 kcal | 21% |
| Carbohydrates | 54.6 g | |
| Water | 32.7 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 5 g | 11% |
| Tryptophan | 0.04 g | |
| Threonine | 0.09 g | |
| Isoleucine | 0.12 g | |
| Leucine | 0.24 g | |
| Lysine | 0.09 g | |
| Methionine | 0.06 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.17 g | |
| Tyrosine | 0.11 g | |
| Valine | 0.14 g | |
| Histidine | 0.08 g | |
| Fat | 21.5 g | |
| Monounsaturated | 1.8 g | |
| Polyunsaturated | 0.72 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.65 g | |
| Saturated | 17 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 51.4 mg | |
| Calcium | 21.6 mg | 2% |
| Copper | 0.06 mg | 7% |
| Iron | 1.8 mg | 10% |
| Magnesium | 12.4 mg | 4% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 64.9 mg | 9% |
| Potassium | 157 mg | 3% |
| Selenium | 14.7 µg | 27% |
| Sodium | 272 mg | |
| Zinc | 0.46 mg | 6% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 1.9 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.18 mg | 4% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 71 µg | 18% |
| Cobalamin (vitamin B12) | 0.13 µg | 5% |
| Choline | 47.2 mg | 11% |
| Vitamin A | 24.6 µg | 4% |
| Vitamin C | 3.6 mg | 5% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.21 mg | 1% |
| Vitamin K | 1.3 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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