Description
Deliciously moist and easy to make, this zucchini bread is perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the wet ingredients: grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet mixture into the dry mixture and stir until just combined; do not overmix.
- Fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to drain excess moisture from the grated zucchini for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 21 g
- Sodium: 270 mg
- Fat: 19 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Zucchini Bread, baking, dessert, quick bread, healthy snacks