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Zucchini Bread


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  • Author: Rachel Lawson
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 12 servings 1x

Description

Zucchini bread is a delightful and moist treat that combines the sweetness of cinnamon with the subtle earthiness of grated zucchini. This easy-to-make recipe is perfect for breakfast, dessert, or a midday snack. With its speckled green flecks and warm aroma, each slice offers a cozy experience reminiscent of cherished gatherings. Whether enjoyed plain, toasted with butter, or enhanced with nuts and chocolate chips, this zucchini bread will quickly become a family favorite.


Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • ⅓ cup vegetable oil or applesauce
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • Optional: ½ cup chopped walnuts or pecans; ½ cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Grate the zucchini and set it aside.
  3. In one bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, beat the eggs and sugar until smooth. Mix in the oil or applesauce and grated zucchini.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. If desired, add chopped nuts or chocolate chips and gently mix.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
  8. Let cool for about 10 minutes before transferring to a wire rack.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 68g)
  • Calories: 175
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg