Zucchini Bread
Indulge in the comforting flavors of our Zucchini Bread, a moist and fluffy delight perfect for breakfast, dessert, or a quick snack. This easy-to-make recipe combines fresh grated zucchini with cinnamon and nutty walnuts, creating an inviting aroma that fills your kitchen. Enjoy it warm with a pat of butter or topped with cream cheese for an extra treat. Whether you’re using up summer zucchini or craving a cozy baked good, this versatile bread is bound to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix the grated zucchini with vegetable oil, eggs, and vanilla extract until combined.
- Gently fold the dry ingredients into the wet mixture along with the chopped nuts.
- Divide the batter evenly between the prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pans for about 15 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://chefharper.com/zucchini-bread/