Description
A moist and tender zucchini bread with a golden crust, infused with warm spices and crunchy nuts, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease your 9×5-inch loaf pan.
- Combine the grated zucchini, eggs, granulated sugar, vegetable oil, and vanilla extract in a large mixing bowl. Whisk until it’s a homogenous mix.
- Whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Fold the dry ingredients into the wet mixture carefully, avoiding overmixing.
- Pour the batter into the prepared loaf pan and smooth the surface.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Squeeze excess moisture from the zucchini to avoid soggy bread. You can use frozen zucchini if thawed and moisture is removed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, baking, quick bread, dessert, snacks