Description
A moist and flavorful zucchini bread recipe, perfect for using up fresh zucchini. This easy-to-make bread is great for breakfast, snacks, or as a delicious treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the eggs and sugar until well combined.
- Stir in the vegetable oil and vanilla extract.
- Add the grated zucchini to the wet ingredients and mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure you squeeze out excess moisture from the grated zucchini for a better texture.
- For a sweeter bread, you can add 1/2 cup of chocolate chips.
- This bread can be stored at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, easy zucchini bread, moist zucchini bread, homemade zucchini bread, quick bread, baking, dessert, breakfast