Description
A delightful and moist zucchini bread recipe that incorporates healthy vegetables, perfect for breakfast or as a snack.
Ingredients
Scale
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper.
- Beat eggs and sugar together until light and fluffy.
- Add vegetable oil, then stir in vanilla and grated zucchini.
- In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon.
- Mix dry ingredients into wet mixture until just combined.
- Fold in chopped pecans if using.
- Divide batter evenly between the two loaf pans.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes before transferring to a wire rack.
Notes
Make sure to squeeze out excess moisture from the grated zucchini. You can adjust the spices to your taste, and other nuts like walnuts can be used instead of pecans.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: zucchini bread, quick bread, healthy snack, dessert