Description
Easy and moist zucchini bread recipe. Enjoy this delicious homemade bread.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, excess moisture squeezed out
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs, sugar, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and nuts (if using).
- Pour batter evenly into prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini to prevent soggy bread.
- Adjust spices to your preference.
- Store cooled bread in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg