Description
This moist and flavorful zucchini bread is a perfect way to use up summer zucchini. It’s easy to make and is packed with warm spices and delicious flavors.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, combine the grated zucchini, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the oil, sugar, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, consider adding chocolate chips or raisins to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 30
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