Zucchini Bread
User Reviews
5
Zucchini Bread
Description
This Zucchini Bread recipe combines eggs, granulated and dark brown sugars, and avocado oil to create a rich, moist base. Vanilla enhances the batter, while dry ingredients including all-purpose flour, baking soda, baking powder, salt, and ground cinnamon add structure and spice. Grated zucchini is gently folded in to maintain moisture and subtle vegetal flavor without overpowering the bread. The batter is baked in a greased loaf pan at 350°F for 65-75 minutes until set and a skewer inserted into the center comes out clean or with a few moist crumbs.
The final bread has a soft, slightly dense crumb with gentle cinnamon notes and the benefits of added moisture from zucchini, which helps keep it fresh longer. Allowing it to cool before slicing ensures clean cuts. This bread can be enjoyed as a snack or for breakfast alongside drinks like coffee or tea.
Storing the bread at room temperature in an airtight container preserves freshness for up to three days. For longer storage, it freezes well when wrapped tightly. Using alternative flours like Cup4Cup has been tested, though the batter may become very thick.
Ingredients
- 4 large egg
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup avocado oil or canola oil or vegetable oil
- 1 ½ teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 2 cups zucchini unpeeled, gently packed into cup, grated
Instructions
- Preheat oven to 350F (175C) and grease and flour a 9x5 loaf pan (shake out excess flour). Set aside.
- In a large bowl, whisk eggs until lightly beaten.
- Add sugars, oil, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
- Gradually add dry ingredients to wet, stirring until just-combined. Do not over-mix!
- Add zucchini and gently fold in until completely combined (again, don’t over-do it when stirring).
- Transfer batter to prepared pan and bake on 350F (175C) for 65-75 minutes or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes then run a knife around the inside of the bread pan to loosen the sides of the zucchini bread and carefully invert onto a cooling rack to cool completely. Slice, serve, and enjoy!
Notes
- Keep the zucchini bread in an airtight container at room temperature for up to three days.
- It freezes well when tightly wrapped, allowing for longer storage.
- This recipe works with Cup4Cup flour, though the batter may thicken significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 452kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 62mg | 21% |
| Sodium | 505mg | 21% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 190mg | 19% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
