Description
This moist and easy zucchini bread recipe is perfect for using up extra zucchini from your garden. It’s flavorful and packed with a delightful blend of spices.
Ingredients
Scale
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
3 teaspoons ground cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (or substitute with applesauce for half)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
- In a bowl, combine the flour, baking soda, baking powder, salt, nutmeg, and cinnamon, and mix well.
- In a separate large bowl, beat together the white sugar, brown sugar, and eggs until well combined.
- Stir in the vegetable oil (or applesauce), vanilla extract, and grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Feel free to add extra zucchini for more moisture and flavor. You can also substitute half the oil with applesauce for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast / Snack / Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Zucchini Bread, Moist Zucchini Bread Recipes, Easy Zucchini Bread, Dessert, American Cuisine