Description
This moist and flavorful zucchini bread is the perfect way to use up those summer zucchinis. It’s easy to make and can be enjoyed as a snack or dessert.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, combine the grated zucchini and a pinch of salt. Let it sit for about 10 minutes, then squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated zucchini and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the zucchini bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, consider adding chocolate chips or raisins to the batter.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini bread, easy zucchini bread recipe, homemade zucchini bread, moist zucchini bread, best zucchini bread