Zucchini Bread
This Zucchini Bread recipe is the best way to use zucchini! Slather a warm slice of bread with butter and enjoy with a cup of coffee.
Servings 12
Calories 215kcal
Ingredients
- 2 eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup shredded zucchini about one medium zucchini
Instructions
- Preheat the oven to 325˚F. Grease and flour (or use a baking spray with flour) a 9x5-inch loaf pan.
- Put the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla into a bowl. Beat until combined.
- In a separate bowl, combine the flour, baking soda, salt, baking powder, ground cinnamon, and ground nutmeg. Add to the wet ingredients and stir until combined.
- Add the shredded zucchini and stir until combined.
- Spread into the prepared loaf pan.
- Bake at 325˚F for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
Video
Notes
Store in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for 2-3 months.
Nutrition
Serving: 1slice | Calories: 215kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 185mg | Fiber: 1g | Sugar: 16g
