Description
This zucchini bread recipe is moist, flavorful, and perfect for using up summer zucchinis. It’s a delicious treat that’s great for breakfast or as a snack.
Ingredients
Scale
Wet Ingredients:
- 1 cup grated zucchini
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pan: Grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a bowl, combine grated zucchini, eggs, oil, and vanilla.
- Combine Dry Ingredients: In another bowl, mix flour, sugars, baking soda, baking powder, salt, and cinnamon.
- Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Add Nuts: Fold in nuts if using.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve: Slice and enjoy!
Notes
- You can add chocolate chips for a sweeter version.
- This bread freezes well, so you can make a double batch and store one for later.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Zucchini Bread, Baking, Desserts, Vegetarian Recipes
