0 from 90 votes
Homemade Zucchini Bread Recipe
This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests.
Prep Time
15 mins
Cook Time
1 hr
Servings: 16
Calories: 318 kcal
Course:
Side Dish , Bread
Cuisine:
American
Ingredients
- 2 sticks melted unsalted butter
- 1 ¾ cups sugar
- 4 eggs
- ¼ cup whole milk
- ¼ cup vegetable oil
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 3 ½ cups grated fresh zucchini
- 4 cups all-purpose flour
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until whisked in.
- Pour in the oil, and milk until combined and mix them in.
- Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
- Add in the shredded zucchini and whisk until it is combined.
- Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
- Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray.
- This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
- Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Cup of Yum
Notes
- Chef Notes:
- Make-Ahead: You can make this zucchini bread up to 1 day ahead of time.
- How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
- You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
- Swap out the pecans with walnuts or almonds.
- You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
269mg
(11%)
Potassium
216mg
(6%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
130IU
(3%)
Vitamin C
5mg
(6%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 269mg | 11% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.