Description
This recipe yields a moist and flavorful zucchini bread, perfect for a snack or breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract (alcohol-free)
- 1 1/2 cups shredded zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the shredded zucchini and walnuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the shredded zucchini before adding it to the batter to prevent a soggy bread.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- This bread freezes well for up to 3 months. Wrap it tightly in plastic wrap and then in foil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg