Zucchini Bread
A moist and flavorful zucchini bread, perfect for breakfast, snacks, or dessert. Easily customizable with nuts or chocolate chips.
Ingredients
For the bread
- 2 cups grated zucchini Squeeze out excess water
- 1 cup sugar Can be substituted with honey or maple syrup
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with whole wheat flour for a heartier texture
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Feel free to add other spices like nutmeg
- 1/2 cup chopped nuts or chocolate chips Optional ingredient
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If desired, fold in chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store the cooled zucchini bread in an airtight container at room temperature for up to three days, or wrap tightly and refrigerate for up to a week. Freeze for up to three months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!