4 from 3 votes
Zucchini Bread
This super moist Zucchini Bread was adapted from my grandmother's recipe. No need to squeeze or dry the shredded zucchini—the extra moisture is welcome here!
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings:
8
servings
Calories:
306 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large egg at room temperature (see note 1
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini from 1 large, about 12 ounces, see note 2, shredded
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment and coat with nonstick spray (or grease and flour pan generously).
- In a large bowl, add brown sugar, oil, eggs, and vanilla. With an electric hand mixer, or vigorously with a whisk by hand, beat until creamy, about 1 minute. Stir in shredded zucchini.
- In a second bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. And the flour mixture to the zucchini mixture and stir until just combined; do not over-mix. Scrape into prepared loaf pan.
- Bake until the bread is firm and starts to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean with a few crumbs attached, about 50 to 60 minutes. Cool in pan for 10 minutes. Remove from pan, place on a rack, and cool completely.
Cup of Yum
Notes
- Using the large holes of a box grater or with the large-holed shredder blade of a food processor, shred the zucchini. Measure out 1 1/2 cups and don't worry about squeezing or blotting the extra moisture.
- Wrap in plastic wrap or store in a large plastic bag or airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.
- Eggs: To quickly bring eggs to room temperature, place the eggs (still in their shells) in a small bowl and cover with warm water.
- Zucchini: Trim the ends off the zucchini. Using the large holes of a box grater or with the large-holed shredder blade of a food processor, shred the zucchini. Measure out 1 1/2 cups and don't worry about squeezing or blotting the extra moisture.
- Yield: This loaf of Zucchini Bread yields 8 slices.
- Storage: Wrap in plastic wrap or store in a large plastic bag or airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.
Nutrition Information
Serving
1 slice
Calories
306kcal
(15%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
47mg
(16%)
Sodium
310mg
(13%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
69IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 306
% Daily Value*
| Serving | 1 slice | |
| Calories | 306kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 310mg | 13% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.