Description
Learn how to make the most deliciously moist zucchini bread with our easy recipe! Perfect for breakfast or a sweet treat any time of day. Click here now!
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour (240 grams)
- 1 teaspoon (5 ml) baking powder (4 grams)
- 1 teaspoon (5 ml) baking soda (5 grams)
- 1 teaspoon (5 ml) ground cinnamon (2 grams)
- 1/2 teaspoon (3 ml) salt (3 grams)
- 2 large eggs
- 1 cup (240 ml) granulated sugar (200 grams)
- 1/2 cup (120 ml) vegetable oil (120 milliliters)
- 1/4 cup (60 ml) plain yogurt (60 grams)
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 2 cups (480 ml) grated zucchini (about 300 grams)
- 1/2 cup (120 ml) chopped walnuts or pecans (60 grams)
- 1/2 cup (120 ml) dried cranberries (75 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and sugar until well combined.
- Add the vegetable oil, yogurt, and vanilla extract to the egg mixture and mix well.
- Stir the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts and raisins.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
Notes
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: american, dessert, homemade
