Description
A delicious and moist zucchini bread recipe that is perfect for using up summer zucchinis. This easy-to-make bread is packed with flavor and is great for breakfast or as a snack.
Ingredients
Scale
Grated Zucchini:
- 2 cups grated zucchini (about 2 medium zucchinis)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare Zucchini: Grate the zucchini and squeeze out excess moisture.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs with sugar, oil, and vanilla until smooth.
- Combine Ingredients: Fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Add Zucchini: Stir in the grated zucchini and walnuts if desired.
- Bake: Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- You can add chocolate chips or raisins for extra flavor.
- This bread freezes well; just wrap it tightly in plastic wrap and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, summer recipe, quick bread, easy baking
