We Hate Zucchini Bread Zucchini Bread
If you're a lifelong zucchini skeptic, "We Hate Zucchini Bread Zucchini Bread" is here to change your mind. This moist and flavorful quick bread transforms humble zucchini into a bakery-worthy delight, thanks to warm spices like cinnamon, the sweetness of both granulated and brown sugars, and optional indulgences like chopped nuts or rich chocolate chips. With only 15 minutes of prep time, it's easy to whip up, and its tender crumb will have even zucchini haters reaching for seconds. Perfect for breakfast, a snack, or dessert, this versatile loaf is a delicious way to sneak veggies into your day—one slice at a time! Bake it today and watch your doubts melt away.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar (light or dark, packed)
- 2 large eggs
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups zucchini (grated, lightly packed)
- 0.5 cup walnuts or pecans (optional, chopped)
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Whisk together to distribute the leavening agents evenly.
In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
Gradually stir the wet mixture into the dry ingredients using a spatula or large spoon. Mix until just combined.
Fold in the grated zucchini, ensuring it's evenly distributed throughout the batter. If using nuts or chocolate chips, gently mix them in at this stage.
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon or 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.
Slice and serve on its own or with a smear of butter for a delicious treat that will turn even zucchini skeptics into believers!
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 593.6 g | 216% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 376.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2366 mg | 50% | |
*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.
