Zucchini Bread
User Reviews
5
Zucchini Bread
Description
This Zucchini Bread recipe combines all-purpose flour, ground cinnamon, baking soda and powder, and salt with a wet mixture of eggs, vegetable oil, granulated and brown sugars, and vanilla. Grated zucchini is folded in to provide moisture and slight texture, while walnuts add crunch if used. The batter is moderately thick before baking.
Baked at 325°F in greased and floured pans, the bread takes about 50-55 minutes to bake until a toothpick comes out clean. Cooling in the pans briefly before removing prevents breakage. The final texture is moist and soft with a mild sweetness and warm cinnamon notes layered with the fresh taste of zucchini.
This bread is suitable for slicing and serving for breakfast, snacks, or light dessert. Storage in airtight containers keeps it fresh for several days, and it freezes well wrapped tightly. The recipe also allows for varying baking sizes, including mini loaves or muffins.
Unlike some recipes, this bread does not call for draining the zucchini, relying on its moisture to keep the texture tender and moist.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 egg large
- 1 cup vegetable oil
- 1¼ cups sugar
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups zucchini do not wring out, grated
- ½-1 cup walnut optional, chopped
Instructions
- Preheat the oven to 325°F. Grease and flour two 9x5-inch loaf pans and set aside.
- Sift flour, cinnamon, salt, baking powder, and baking soda into a medium bowl.
- In a large bowl, beat eggs, oil, sugars, and vanilla with a hand mixer. Add sifted ingredients to the wet ingredients and beat well (batter will be a little thick). Fold in zucchini and nuts until well combined. Pour batter evenly into the prepared pans.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 20 minutes, then remove from the pans and cool completely before serving.
Notes
- Baking at 350°F for 20-25 minutes works for mini loaves or muffins.
- Store cooled bread in airtight containers at room temperature 3-4 days, refrigerated 5-7 days, or freeze up to 3 months.
- Do not wring out grated zucchini; its moisture keeps the bread tender and moist.
- Mini loaf pans can be used with shorter bake times for easier servings.
- Can be adapted into muffins by adjusting baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1747 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 1747kcal | 87% |
| Carbohydrates | 388g | 129% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 1861mg | 78% |
| Potassium | 1287mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 239g | 478% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 43mg | 48% |
| Calcium | 324mg | 32% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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