Zucchini Bread
Zucchini bread is a delightful treat that combines the warmth of spices with the subtle sweetness of grated zucchini. This moist, tender loaf is perfect for breakfast, brunch, or as an afternoon snack. With its inviting aroma and versatile flavor profile, it’s a great way to use up those garden zucchinis. Whether enjoyed plain or enhanced with nuts or chocolate chips, this zucchini bread is sure to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil (or applesauce for a lighter version)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, then add grated zucchini and oil; mix until combined.
- Combine wet and dry ingredients gently until just mixed—do not overmix!
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool slightly before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor and texture, consider mixing in chocolate chips or nuts. Store cooled bread in an airtight container at room temperature for up to three days or freeze for longer storage.