Description
This Zucchini Bread recipe is a delightful way to enjoy the goodness of zucchini in a sweet and moist loaf. Perfect for breakfast or as a snack, this recipe is easy to make and yields a delicious treat for all to enjoy.
Ingredients
Dry Ingredients:
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 ½ cups (approximately 152g) shredded zucchini
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Combine dry ingredients: In a small bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, combine oil, brown sugar, and granulated sugar until smooth. Mix in cinnamon, eggs, and vanilla extract.
- Combine ingredients: Stir in the flour mixture until thick. Add zucchini and mix until combined.
- Bake: Pour batter into the prepared pan and bake for 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch pan) until a toothpick inserted in the center comes out clean.
- Cool and store: Cool the bread before slicing. Store covered for up to 2 days or freeze for up to 3 months.
Notes
- Shred your own zucchini using a box grater.
- Do not drain or squeeze liquid from the zucchini.
- Experiment with different sugar combinations for varied sweetness.
- Choose the loaf pan size based on desired shape.
- Consider adding nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 328 kcal
- Sugar: 27g
- Sodium: 238mg
- Fat: 15g
- Saturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg
