Description
A comforting and flavorful homemade zucchini bread that’s quick to make and perfect for any occasion.
Ingredients
Scale
- 1 cup grated zucchini
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil (or melted coconut oil)
- Optional: nuts, chocolate chips, or dried fruit
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Prepare the zucchini by grating and squeezing out the excess moisture using a clean kitchen towel.
- Mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk the eggs, granulated sugar, and oil until well combined.
- Combine the dry ingredients with the wet mixture, stirring until just combined. Fold in the grated zucchini.
- Bake the batter in the prepared loaf pan for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: zucchini bread, quick bread, baking, vegetarian, comfort food