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Zucchini Bread

Deliciously Moist Zucchini Bread for Your Cozy Kitchen

This deliciously moist zucchini bread is a delightful way to use up summer's bounty and is freezer-friendly.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Bread
Cuisine American
Servings 16 slices
Calories 150 kcal

Equipment

  • Loaf Pans
  • Mixing bowls
  • box grater
  • Spatula
  • Whisk

Ingredients
  

For the Batter

  • 2 cups Grated Zucchini Moisture-packed ingredient.
  • 2 cups All-Purpose Flour Provides structure.
  • 1 cup Granulated Sugar Adds sweetness.
  • ½ cup Vegetable Oil Contributes to tender texture.
  • 3 large Eggs Acts as a binder.
  • 1 teaspoon Vanilla Extract Enhances flavor.

For the Leavening

  • 1 teaspoon Baking Soda Gives bread rise.
  • ½ teaspoon Baking Powder Ensures texture.
  • ½ teaspoon Salt Enhances flavors.

For the Spice

  • 1 teaspoon Ground Cinnamon Adds cozy warmth.
  • ½ teaspoon Ground Nutmeg Complements cinnamon.

Optional Add-ins

  • ½ cup Chopped Walnuts or Pecans Adds texture and flavor.

Instructions
 

Step-by-Step Instructions for Zucchini Bread

  • Begin by gathering all your ingredients and washing the zucchini thoroughly. Grate 2 cups of zucchini using a box grater or food processor, measuring accurately after grating to ensure the perfect moisture level. Set this aside in a bowl.
  • Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
  • In a large mixing bowl, whisk together 3 large eggs, 1 cup of granulated sugar, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.
  • Gently fold the grated zucchini into the wet mixture using a spatula.
  • In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
  • Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  • If using, fold in ½ cup of chopped walnuts or pecans.
  • Evenly divide the batter between the prepared loaf pans.
  • Bake the two loaves for 50-60 minutes. Check for doneness with a toothpick.
  • Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

For optimal freshness, store in an airtight container. Freezes well for up to three months.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword Baking, Comfort Food, Freezer-Friendly, Healthy Snack, Moist Bread, Zucchini Bread
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