Description
This zucchini bread is incredibly moist, tender, and full of flavor. It’s a classic, no-fail recipe perfect for breakfast, snacking, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups shredded zucchini
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs with oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded zucchini.
- 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 bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not peel the zucchini; the skin blends in perfectly.
- Squeeze out moisture from zucchini only if it is very watery.
- Great with add-ins like nuts, chocolate chips, or dried fruits.
- Can be made gluten-free with a 1:1 GF flour substitute.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
