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–+ servings
Zucchini Bread

Zucchini Bread

A moist and flavorful Zucchini Bread perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 slices
Calories 200 kcal

Equipment

  • 9×5-inch loaf pan
  • large mixing bowl
  • Medium mixing bowl
  • whisk
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 1 and ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup vegetable oil or melted coconut oil
  • ½ cup packed light or dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • ¼ cup unsweetened applesauce or sour cream or Greek yogurt
  • 2 teaspoons pure vanilla extract

Main Ingredient

  • 1 and ½ cups shredded zucchini no need to blot

Optional Add-ins

  • 1 cup semi-sweet chocolate chips or chopped nuts, raisins, etc

Instructions
 

Baking Instructions

  • Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside.
  • In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined.
  • Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix.
  • Fold in any optional add-ins like chocolate chips or nuts. Spread the batter evenly into prepared loaf pan.
  • Bake for 55-70 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean.
  • Cool in pan for 1 hour before removing from pan. For neat slices, continue cooling on a wire rack.

Notes

Make ahead by freezing baked bread. Wrap in aluminum foil and freeze. Thaw overnight in the refrigerator before serving. Keeps fresh for 3-4 days at room temperature or 1 week in the refrigerator.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, Desserts, Healthy Breads, quick bread, Vegetable Recipes, Zucchini Bread
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