Description
This moist and flavorful zucchini bread is a great way to use up summer zucchini. It’s perfect for breakfast, a snack, or even dessert!
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mix together the grated zucchini, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring 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 for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from being too wet.
- You can add chocolate chips or dried fruits for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: zucchini bread, easy zucchini bread recipe, homemade zucchini bread, moist zucchini bread, healthy zucchini bread, baking with zucchini