Zucchini Bread
Homemade and homestyle zucchini bread is a classic recipe that everyone loves. Warm spices, brown sugar, and shredded zucchini star in this easy zucchini bread recipe.
Equipment
- 8.5x4.55" loaf pan
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup zucchini grated, if the zucchini is dry add 1/4 cup water
- ½ cup walnuts roughly chopped, optional
Instructions
- Preheat your oven to 350°F/180°C.
- In a large bowl, whisk eggs with sugars, oil, and vanilla extract until well combined.
- Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and whisk until just combined.
- Fold in zucchini and walnuts.
- Pour batter into a greased 8.5 x 4.5-inch loaf pan and bake until a toothpick inserted into the center of the bread comes out clean.
- Allow the zucchini bread to cool completely on a rack before removing from the pan and serving.
Notes
- This zucchini bread keeps well at room temperature for 2-3 days when wrapped tightly or store in an airtight container. Or store in the fridge for up to 1 week.
- To freeze it, wrap well and freeze for 2 to 3 months. To reheat, simply place in a toaster oven or air fryer for a couple of minutes, or microwave for 20-30 seconds.
Nutrition
Calories: 249kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/zucchini-bread/