Zucchini Bread

Zucchini Bread

This is a pound cake made with zucchini. Since it doesn't require butter, and uses whole wheat flour, it's perfect for dieters. Great for anyone who needs a hand getting over their fear of vegetables.

Ingredients: 20 cm loaf

2 small (250 g)
Granulated sugar
100 g
Vegetable oil
60 ml
Vanilla essence (optional)
1 teaspoon
2 large
Cake flour
150 g
Whole wheat flour
50 g
Baking soda
1 teaspoon
1/2 teaspoon
Cinnamon powder
1/2 teaspoon
Clove powder
1/4 teaspoon
Baking powder
1/4 teaspoon
Raisins (chopped nuts, chocolate, etc.)
30 to 50 g


1. Preheat the oven to 160℃, and lightly oil the bottom of the mold.
2. Thoroughly wash the zucchini and grate with the skin. Bring the eggs to room temperature.
3. Combine the flour, whole wheat flour, baking soda, salt, cinnamon, cloves, and baking powder with a whisk to incorporate air, then add the raisins and mix .
4. Combine vegetable oil, granulated sugar, and eggs in a bowl, and mix well.
5. Add the grated zucchini and vanilla extract, then stir.
6. Add the dry ingredients from Step 3, then fold in without kneading.
7. Pour the batter into the mold, tap to release the air pockets, then bake in oven for about 40 minutes.
8. It's done baking when a skewer inserted into the middle comes out clean. Let cool for 5 minutes in the mold, transfer to a rack to cool completely, slice, then serve.
9. When you slice the bread, you will see the fresh green color.

Story Behind this Recipe

Since I wanted to encourage my family members to overcome their dislike of vegetables, I made this vegetable cake, and, surprisingly enough, they ate it.