Description
A deliciously moist zucchini bread that is perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into a greased loaf pan.
- 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 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, you can add 1/2 cup of applesauce.
- Store in an airtight container for up to a week.
- This bread can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Zucchini bread, moist zucchini bread, quick bread