Description
A moist and delicious homemade zucchini bread that’s perfect for using up garden fresh zucchini. Can be made as a loaf or muffins.
Ingredients
Scale
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 cup vegetable oil
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Grease and flour a 9×5 inch loaf pan
- Grate fresh zucchini, no need to peel
- Mix dry ingredients in a large bowl
- Combine wet ingredients in a separate bowl
- Fold wet ingredients into dry ingredients until just combined
- Add grated zucchini and nuts if using
- Pour into prepared pan
- Bake for 50-60 minutes or until a toothpick comes out with few moist crumbs
Notes
- Can be made into muffins (bake 18-22 minutes)
- Fresh zucchini works best, but frozen can be used if thoroughly thawed and drained
- Don’t overmix the batter to ensure tender bread
- Check doneness with a toothpick – should have few moist crumbs but no wet batter
- Let cool completely before slicing
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, quick bread, vegetable bread, homemade bread, garden recipe
