Zucchini Bread
A moist and flavorful zucchini bread recipe, perfect for breakfast, snacks, or dessert, incorporating fresh zucchini for a delicious twist on traditional baked goods.
Ingredients
Wet Ingredients
- 2 cups grated zucchini Use fresh, medium-sized zucchini.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute some with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon Feel free to add other spices such as nutmeg or ginger.
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Optional Ingredients
- 1/2 cup chopped walnuts or pecans Optional, can be omitted or replaced.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two loaf pans.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped nuts.
- Divide the batter evenly between the prepared loaf pans.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Notes
Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months, sliced for easy thawing.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 15g
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