Description
This classic zucchini bread recipe is a delightful way to use up fresh zucchini. It’s moist, flavorful, and perfect for breakfast, a snack, or dessert. The addition of cinnamon and nutmeg creates a warm, inviting aroma.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, lightly packed
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the shredded zucchini and optional nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- You can substitute applesauce for some of the oil for a healthier version.
- Store the zucchini bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT55M
- Category: Quick Breads
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g