Zucchini Bread
Looking for a delightful way to use that extra zucchini? This Zucchini Bread is your answer! Moist, fluffy, and perfectly spiced, it’s an ideal treat for breakfast or a sweet afternoon snack. The warm aroma filling your kitchen will have everyone asking for a slice. Quick to prepare and simple to bake, this recipe brings family and friends together over a delicious homemade loaf. Whether you’re hosting gatherings or simply enjoying a quiet moment at home, this Zucchini Bread is sure to impress.
- 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 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 grated zucchini with oil, eggs, and vanilla until well combined.
- Gradually fold the dry ingredients into the wet mixture along with walnuts until just combined.
- Divide the batter evenly between the prepared pans and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the loaves to cool in the pan for about 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://cookingwithviolet.com/zucchini-bread/