My Favorite Zucchini Bread
Dive into the irresistible warmth of "My Favorite Zucchini Bread," a classic recipe that transforms fresh zucchini into a moist and flavorful treat, perfect for breakfast or a mid-afternoon snack. Bursting with sweetness from granulated and brown sugar, this quick bread is elevated by aromatic cinnamon and a hint of vanilla. The shredded zucchini adds incredible moisture to every bite, while optional mix-ins like chopped walnuts and raisins deliver delightful texture and bursts of flavor. Ready in just over an hour, this recipe is easy to assemble and fills your kitchen with the comforting scent of spices. Whether served warm, sliced, and slathered with butter or enjoyed plain, this zucchini bread is a crowd-pleaser that you'll want to bake on repeat. Perfect for using up summer zucchini and great for meal prep—store it for up to a week to savor slice by slice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, shredded and drained
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
In a medium-sized bowl, beat the eggs lightly. Add the vegetable oil and vanilla extract, and whisk until combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined.
Gently fold in the shredded zucchini, making sure it is evenly distributed in the batter. If using, fold in the chopped walnuts and/or raisins.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 574.9 g | 209% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 359.7 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 366 mg | 28% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2432 mg | 52% | |
*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.
