Description
A moist and flavorful zucchini bread that’s perfect for breakfast or as a snack, packed with grated zucchini for extra moisture and nutrition.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
- Stir in the grated zucchini and walnuts if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure the zucchini is grated and lightly squeezed to remove excess moisture. This recipe can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g