Sweet Zucchini Bread
Indulge in the moist, fragrant goodness of Sweet Zucchini Bread—a delightful twist on classic quick bread that effortlessly blends savory and sweet flavors. This recipe features freshly grated zucchini for a naturally tender crumb, while hints of cinnamon and nutmeg add warm, aromatic depth. The batter comes together with ease, using a blend of vegetable oil and unsweetened applesauce for a perfectly balanced texture. Optional mix-ins like crushed walnuts, raisins, or chocolate chips let you customize every loaf to your liking. Perfectly golden and ready in under an hour, this zucchini bread is ideal for breakfast, a snack, or even dessert. Serve it plain, or enhance each slice with a smear of butter or cream cheese for a truly irresistible treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.5 cups vegetable oil
- 0.25 cups unsweetened applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups zucchini, grated (no need to peel)
- 0.5 cups crushed walnuts or pecans (optional)
- 0.5 cups raisins or chocolate chips (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 easier removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until the mixture is smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the grated zucchini. If desired, stir in the crushed nuts and raisins or chocolate chips for added texture and flavor.
Pour the batter evenly into the prepared loaf pan, spreading it out with a spatula to level the top.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the zucchini bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the zucchini bread on its own, or with a spread of butter or cream cheese if desired. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 591.6 g | 215% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 378.6 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2664 mg | 57% | |
*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.
