A unique zucchini bread recipe with a mild spicy twist.
Course
Breakfast
Cuisine
Mexican
Prep Time20minutes
Cook Time1hour15minutes
Total Time1hour35minutes
Servings12servings
Calories443kcal
Ingredients
3cupsall purpose flour
1Tablespoonground cinnamon
1teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
6dried guajillo peppersstems and seeds removed, ground
3large eggs
1cupcanola oil
1teaspoonvanilla extract
2 1/4cupsugar
2cupsgrated zucchini
zest of 2 lemons
Instructions
Preheat the oven to 325 degrees. Coat 2 loaf pans with cooking spray. Line the bottom of the pans with parchment paper, and spray the parchment paper with cooking spray.
In a medium bowl, sift together flour, cinnamon, salt, baking soda, baking powder, and ground chiles.
In the bowl of the stand mixer, whisk together eggs, oil, vanilla and sugar on medium speed until mixture is smooth.
Turn mixer to low and slowly add flour mixture until well combined.
Remove bowl from mixer stand and stir in zucchini and lemon zest.
Divide batter evenly between prepared pans. Bake 60-75 minutes until a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes. Remove from pans and cool completely.
Nutrition Facts
Guajillo Spiced Zucchini Bread
Amount Per Serving (1 g)
Calories 443Calories from Fat 180
% Daily Value*
Fat 20g31%
Sodium 132mg6%
Carbohydrates 61g20%
Sugar 37g41%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.