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5
from 1 vote
Zucchini Bread
This zucchini bread is a perfect spiced, moist sweet bread that is so delicious, and is the perfect way to use up any extra zucchini.
Prep Time
5
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Keyword:
sweet bread, Zucchini Bread
Servings:
12
Calories:
218
kcal
Equipment
Hand Whisk
Ingredients
1 1/2
cups
flour
(spooned and leveled)
2
tsp
cinnamon
1/2
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
1/2
cup
vegetable oil
1/2
cup
white sugar
1/2
cup
brown sugar
2
large
eggs
1
tsp
vanilla extract
1
cup
shredded zucchini
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5inch bread pan with nonstick spray.
Add the flour, cinnamon, baking soda, baking powder, and salt to a medium sized bowl and whisk them together.
In a medium sized bowl add the oil, and the sugars and whisk them together.
Add in the eggs and vanilla extract and whisk them into the sugar until just combined.
Add the wet ingredients to the dry ingredients and stir them until just combined.
Add the zucchini and fold it into the bread.
Scoop the batter into the prepared bread pan.
Bake the bread for 50-60 minutes, or until a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay, but no runny batter)
Remove the zucchini bread from the oven and let it cool in pan for 10 minutes. Then remove it from the pan to cool on a wire cooling rack completely.
Notes
**If your zucchini is extra large, cut it in half and scoop out the seeds before shredding.
Nutrition
Calories:
218
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
158
mg
|
Potassium:
86
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
67
IU
|
Vitamin C:
2
mg
|
Calcium:
27
mg
|
Iron:
1
mg