Garden Fresh Zucchini Bread
Savor the irresistible charm of Garden Fresh Zucchini Bread, a moist and flavorful quick bread that’s as wholesome as it is indulgent. This recipe features freshly grated zucchini, adding natural moisture and a subtle earthiness, perfectly complemented by warm spices like cinnamon and nutmeg. A blend of granulated and brown sugars adds depth of sweetness, while optional mix-ins like crunchy walnuts and plump raisins elevate both texture and taste. Quick to prepare and bake, this loaf is ideal for busy mornings, afternoon snacks, or dessert. Whether enjoyed fresh from the oven or saved for later, this zucchini bread strikes the perfect balance between comfort and nourishment. Try this easy, homemade recipe today and transform simple ingredients into a slice of delight! Keywords: zucchini bread, fresh zucchini recipes, easy quick bread, moist zucchini loaf.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 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 Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Grated zucchini
- 0.5 cup Chopped walnuts (optional)
- 0.25 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate medium mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to prevent a dense bread.
Fold in the grated zucchini, and if desired, add the chopped walnuts and raisins for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve your Garden Fresh Zucchini Bread. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 511.3 g | 186% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 305.0 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 284 mg | 22% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1718 mg | 37% | |
*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.
