Zucchini Bread Recipe

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!

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Dessert

Difficulty: Beginner

Servings: 24

Calories: 208 kcal

Best Season: Suitable throughout the year

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

2 cups All-purpose flour
1 1/2 cups Granulated Sugar
2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Salt
3 large Eggs
2 cups Grated Zucchini (about 2 small)
3/4 cup Vegetable Oil
1 tbsp Vanilla Extract
1 1/2 cups Chopped Walnuts (or Pecans)

Instructions

1
Preheat the oven to 350°F (ca. 177 °C). Grease two 8×4-inch loaf pans or line with parchment paper.
2
In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
3
In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
4
Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
5
Divide the batter evenly over the prepared pans and bake for 50–60 minutes, or until a toothpick comes out clean.
6
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.

Read it online: https://therecipenook.com/recipe/zucchini-bread-recipe/