Description
Looking for a delicious way to enjoy summer zucchini? This moist and fluffy Zucchini Bread is the answer! Perfect for breakfast, an afternoon snack, or even dessert, this recipe is simple enough for anyone to whip up. It’s packed with flavor and transforms humble ingredients into a delightful treat that your family will love. The warm aroma of baking zucchini bread will fill your home, making it a cozy addition to any gathering or quiet weekend morning. Plus, it’s versatile and can be customized with various mix-ins to suit your taste. Enjoy every slice of this scrumptious creation!
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 (175°C) 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, combine grated zucchini, vegetable oil, eggs, and vanilla extract until well blended.
- Gently fold in the dry ingredients along with the walnuts until just combined—be careful not to overmix.
- Divide the batter between the prepared loaf pans and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 15 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg