Wonderfully Moist Zucchini Bread
Packed with wholesome shredded zucchini and infused with warm cinnamon, this Wonderfully Moist Zucchini Bread is the ultimate comfort treat. Perfectly tender and gently sweetened with a harmonious blend of granulated and brown sugar, this quick bread offers a moist crumb that stays soft for days. Easy to make in just over an hour, the recipe combines simple pantry staples with the option of adding chopped walnuts for a delightful crunch. Whether served as a cozy breakfast, midday snack, or dessert, this zucchini bread is a crowd-pleaser with its rich flavor and satisfying texture. Plus, it’s a fantastic way to sneak in some veggies while indulging in a timeless classic!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 pieces Large eggs
- 1 cup Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.5 cups Chopped walnuts (optional)
- 1 serving Unsalted butter or non-stick spray for greasing
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with unsalted butter or non-stick spray and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs until smooth. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this may result in dense bread.
Fold in the shredded zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf pan from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Slice and serve the zucchini bread. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 479.4 g | 174% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 279.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 287 mg | 22% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1435 mg | 31% | |
*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.
