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–+ servings

Zucchini Bread

A moist and flavorful quick bread made with fresh zucchini, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped walnuts optional
  • 1/2 cup chocolate chips optional

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients
  1. In another bowl, combine the sugar, oil, and eggs. Mix well, then stir in the grated zucchini and vanilla extract.
Combine Mixtures
  1. Add the dry ingredients to the wet ingredients and stir until just combined. If using, fold in walnuts or chocolate chips.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gFiber: 1gSugar: 10g

Notes

Zucchini bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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