Description
This classic zucchini bread recipe is a delightful way to enjoy the abundance of summer zucchinis. Moist and flavorful, this bread is perfect for breakfast or as a sweet snack.
Ingredients
Scale
Zucchini Bread:
- 2 medium zucchinis (grated, not peeled)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1 cup sugar (white or a half-brown/half-white mix)
- 2 eggs (room temperature)
- 1/3 cup oil (vegetable, canola, or coconut)
- 2 teaspoons vanilla
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F and grease an 8×4 loaf pan.
- Mix Dry Ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients: In another bowl, whisk together eggs, sugar, oil, and vanilla.
- Incorporate Zucchini: Grate the zucchini, squeeze out excess liquid, and add it to the wet mixture.
- Combine Ingredients: Fold the wet mixture into the dry ingredients, gently mixing together. Add nuts and raisins or chocolate chips.
- Bake: Pour the batter into the greased loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool, then slice and enjoy, preferably with butter while still warm.
Notes
- You can customize this recipe by adding your favorite mix-ins like shredded coconut or dried cranberries.
- This zucchini bread freezes well, so you can make a few loaves to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini bread, quick bread, homemade bread, summer baking
