Description
Moist and flavorful zucchini bread, perfect for breakfast or a snack.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and flour two 8×4 inch loaf pans.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the vegetable oil, sugar, and eggs until well combined.
- Stir in the grated zucchini and vanilla extract into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 40 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
- For extra flavor, add 1 cup of chopped nuts (walnuts or pecans) or chocolate chips to the batter.
- Store zucchini bread at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: zucchini bread, quick bread, breakfast, snack, baked goods