Description
This moist and flavorful zucchini bread is the best way to use up your garden zucchini! It’s easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the grated zucchini, both sugars, and vegetable oil. Mix well.
- Add the eggs and vanilla extract to the zucchini mixture and stir until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, try adding chocolate chips or dried fruit.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: best zucchini bread, easy zucchini bread, moist zucchini bread, homemade zucchini bread, quick zucchini bread