Zucchini Bread Recipe
This zucchini bread is moist, flavorful, and perfect for using up extra zucchini from the garden.
Print Recipe
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 units eggs large
- 0.5 cups vegetable oil
- 1 cups granulated sugar
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini
- 0.5 cups chopped walnuts optional
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs, then add the oil, sugar, and vanilla. Mix well.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the grated zucchini and walnuts, if using.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Calories: 240kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg