Description
A moist and spiced zucchini bread perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1½ cups shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a bowl, beat the eggs and stir in the vegetable oil, vanilla extract, and shredded zucchini.
- Ensure the zucchini is well-shredded and lightly pressed to remove excess moisture; mix it into the wet mixture.
- In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean. Let it cool before transferring it to a wire rack.
Notes
For added richness, serve with butter or cream cheese. Wrap cooled bread in plastic wrap to store for up to 3 days at room temperature, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, quick bread, dessert, snack, baking