Zucchini Bread Recipe
User Reviews
5
Zucchini Bread Recipe
Description
This Zucchini Bread Recipe uses 3 cups of all-purpose flour combined with baking soda, baking powder, salt, cinnamon, and optional nutmeg for leavening and spiced flavor. The sugar blend of white and brown adds sweetness and moisture alongside vegetable or olive oil. Eggs add structure and richness.
Grated zucchini is well drained before folding in with chopped walnuts, providing moisture and subtle vegetable flavor balanced by textural nut pieces. The batter is baked in a loaf pan at 325°F, with careful attention to doneness by inserting a tester to avoid underbaking or burning edges. Covering with foil if browning too fast preserves the top’s color.
The finished bread is tender, lightly spiced, and moist but not dense. It pairs well with butter, cream cheese, or plain as a snack or breakfast treat. Cooling fully before slicing ensures clean slices and best texture.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg optional
- 3 egg room temperature
- 1 1/4 cup vegetable oil or olive oil
- 1 cup granulated sugar white
- 1 cup brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups zucchini drain of water, grated
- 1 cup walnuts finely chopped
Instructions
- Preheat oven to 325 degrees F.
- Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and some flour, set aside. You can also make two smaller loafs, for that grease and flour two 8 x 4 inch pans.
- Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg (if using) together in a large bowl.
- Beat eggs, oil, vanilla extract, white sugar and brown sugar together in a large bowl, until creamy and fully combined.
- Add the sifted ingredients to the egg mixture, little by little and beat well until fully combined.
- Stir in the grated zucchini and chopped nuts (if using) until well combined. Pour batter into the prepared pan(s).
- Bake for 55 to 65 minutes, or until tester inserted in the center comes out clean if using a larger pan and 40-60 minutes if using two smaller pans. If the edges and top brown before the center is settled, cover the bread with aluminum foil and continue baking. Make sure you check on the bread to avoid burning.
- Cool in pan on rack for about 20 minutes.
- Remove bread from pan, and completely cool before storing or freezing.
- The bread can be served warm or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 343kcal | 17% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 374mg | 16% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 105mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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