This simple zucchini bread is moist, mildly spiced, and loaded with fresh zucchini for a tender, delicious crumb. Perfect for breakfast, snacks, or dessert, this homemade bread is a convenient way to add extra zucchini!
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Zucchini Bread Recipe
Description
This simple zucchini bread is moist, mildly spiced, and loaded with fresh zucchini for a tender, delicious crumb. Perfect for breakfast, snacks, or dessert, this homemade bread is a convenient way to add extra zucchini!
Ingredients
Instructions
Video
- Preheat the oven to 350°F (ca. 177 °C). Grease two 8×4-inch loaf pans or line with parchment paper.
- In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
- In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
- Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
- Divide the batter evenly over the prepared pans and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 208kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1g5%
- Cholesterol 20mg7%
- Sodium 197mg9%
- Potassium 78mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 13g
- Protein 3g6%
- Vitamin A 50 IU
- Vitamin C 2 mg
- Calcium 17 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe should be baked in 8×4-inch loaf pans (not 9×5-inch pans).
- Use the larger side of a box grater to shred the zucchini. There is no need to peel it first unless it is a huge garden zucchini with thick skin.
- If the zucchini is extra large (from the garden), you may need to scrape out some of the seeds with a spoon.
- • Don't squeeze the zucchini dry; this bread needs moisture.
- Store zucchini bread at room temperature for up to 2 days. It’s very moist, so if you keep it longer, you’ll want to refrigerate or freeze it.
- To freeze, cool completely, wrap tightly in plastic, then place in a zip freezer bag for up to a year.
