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Grandma's Zucchini Bread

Diabetes friendly Zucchini Bread from Karen Graham's book, Diabetes Essentials
Servings 12 slices
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins

Equipment

  • 8½ x 4½ Loaf Pan
  • Mixing Bowls

Ingredients

Bread Ingredients

  • 1 ½ cups All Purpose Flour
  • cups Quick cooking Oats
  • ½ cups Walnuts chopped
  • ½ cups Granulated Sugar
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • tsp Ground Nutmeg
  • ¼ cup Vegetable Oil
  • 2 tsp Vanilla extract
  • cups Zucchini grated

Topping Ingredients

  • cups Quick coking Oats
  • 2 Tbsp Brown Sugar packed

Instructions

Equipment preparation

  • Preheat oven to 350°F. Greased loaf pan with vegetable oil or line it with parchment paper

Mix together dry ingredients

  • In a medium bowl, combine flour, oats, walnuts, sugar, salt, baking soda, baking powder, cinnamon and nutmeg.

Mix together wet ingredients

  • In a separate large bowl, whisk together eggs, oil and vanilla. Stir in zucchini, add flour mixture in three additions, stirring just until moistened.
  • Add flour mixture to wet mixture in three additions, stirring just until moistened.
  • Spread batter and prepared pan. In a small bowl, combine brown sugar and remaining oats; sprinkle evenly over the batter.
  • Bake for one hour until a tester inserted in center comes out clean. Immediately remove from the pan and transfer to a wire rack to cool.

Video

Notes

Nutritional Information:
Calories per serving: 197
Carbs 26G
Fiber 1G
Protein 4G
Fat 9G
Sodium 177mg
 
 
Recipe developed by Karen Graham, RD, CDE and credit sourced with permission: Diabetes Essentials. Tips & Recipes to Manage Type 2 Diabetes published by Robert Rose, 2020
Calories: 197kcal
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread, Oats, Quick Bread, Zucchini