My Best Zucchini Bread
Moist, tender, and infused with warm spices, My Best Zucchini Bread is the ultimate way to transform simple pantry staples into a bakery-worthy treat. This quick bread recipe combines the rich sweetness of granulated and brown sugars with the earthy warmth of cinnamon and nutmeg, while grated zucchini ensures every bite is perfectly moist. A splash of vanilla and a hint of applesauce add depth of flavor, while optional chopped nuts bring a delightful crunch. Ready in just over an hour, this easy zucchini bread requires minimal prep but delivers maximum taste. Whether you enjoy it as a breakfast treat, a midday snack, or a dessert, this recipe will quickly become a household favorite. Ideal for anyone looking to use up summer zucchini or add a touch of comfort to their kitchen, this homemade zucchini bread is perfect for sharing—or savoring all to yourself!
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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
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs lightly. Whisk in the vegetable oil, applesauce, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined; do not overmix.
Gently fold the grated zucchini into the batter, ensuring it’s evenly distributed. If using nuts, fold them in at this stage as well.
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 let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 490.7 g | 178% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 291.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 301 mg | 23% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2070 mg | 44% | |
*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.
