Zucchini Bread

Zucchini Bread - Low Acid Eating Made Simple


  • 3 eggs
  • 1 c. oil
  • 1–1/3 c. sugar
  • 1 t. vanilla
  • 2 c. peeled & grated zucchini
  • 3 c. flour
  • 1 t. salt
  • 1 t. cinnamon
  • 1 t. soda
  • 1/4 t. baking powder
  • 1/2 to 1 c. chopped nuts

Preheat oven to 325°F.  Beat eggs; blend in oil, sugar and flavoring. Add zucchini. Sift flour with dry ingredients. Beat into first mixture. Fold in nuts. Bake for 60 to 75 minutes. Makes two loaves. Bread freezes well

By | 2015-09-27T02:39:57+00:00 August 8th, 2013|Breakfast, Desserts, Flavor Fun, General|Comments Off on Zucchini Bread

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com