Description
This moist and delicious zucchini bread is perfect for breakfast or as a snack. Packed with flavor and a hint of cinnamon, it’s a great way to use up those extra zucchinis!
Ingredients
Scale
- 2 cups zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, mix together the shredded zucchini, eggs, vanilla extract, and vegetable oil until well combined.
- In another bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the nuts or chocolate chips.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to one week.
- This bread can also be frozen for up to 3 months. Wrap tightly and label before freezing.
Nutrition
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini bread recipe, easy zucchini bread, homemade zucchini bread, moist zucchini bread, quick zucchini bread