Fabulous Zucchini Bread
Discover why this "Fabulous Zucchini Bread" lives up to its name with its moist, flavorful texture and perfectly spiced aroma. This easy-to-make recipe transforms everyday zucchini into a bakery-worthy loaf, combining hints of warm cinnamon and nutmeg with the rich, buttery sweetness of brown and granulated sugar. The addition of grated unpeeled zucchini ensures a tender crumb, while optional chopped nuts add a satisfying crunch. Ready in just over an hour, this homemade zucchini bread is perfect as a breakfast treat, a snack, or even a dessert. Plus, it’s a great way to use up seasonal zucchini! Bake a loaf for your family or freeze extras for later—the delightful aroma alone will make it hard to wait.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 pieces Large eggs
- 0.5 cup Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 1.5 cups Grated zucchini (unpeeled)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the eggs, melted butter, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
Fold the grated zucchini into the batter, along with the chopped nuts if using, until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve room temperature or slightly warmed. Store leftover bread in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 38.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
