Zucchini Granola Bread
Elevate your baking game with this irresistibly moist and wholesome Zucchini Granola Bread, a perfect balance of sweet and hearty flavors. This easy-to-make quick bread combines freshly shredded zucchini with crunchy granola and a hint of warm cinnamon spice, creating a satisfying loaf that's both nutritious and indulgent. With optional walnuts or pecans for added texture, this recipe delivers a wonderful blend of soft and crunchy in every bite. Ideal for breakfast, snacking, or dessert, this delightful loaf can be enjoyed plain or topped with butter or cream cheese for an extra touch of decadence. Ready in just over an hour, this zucchini bread recipe will quickly become a family favorite for its versatility and comforting flavors.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, shredded
- 1 cup Granola
- 0.5 cup Walnuts or pecans (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 bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a medium bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and vanilla extract, mixing until well combined.
Stir the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in the shredded zucchini, granola, and nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve plain, or with butter or cream cheese spread. Store leftover bread in an airtight container for up to 4 days.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 30.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 222 mg | 5% | |
*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.
