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Zucchini Bread
This zucchini bread bakes up soft and moist with warm cinnamon flavor and plenty of fresh grated zucchini. It’s an easy way to use fresh zucchini, and there’s no need to peel or squeeze it. This recipe makes two tender loaves, perfect for sharing or freezing.
Ingredients
- 3 cups all-purpose flour, or use 1:1 gluten-free flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
- 1 cup extra light olive oil, or canola or vegetable oil
- 1 1/2 cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini*, from 1 lb or 2 medium zucchini
- 1 cup chopped walnuts or pecans, optional**
Instructions
- Prepare the pans - Preheat the oven to 350°F. Butter two 8x4-inch metal loaf pans* and line with parchment paper for easier lifting.
- Dry ingredients - In a medium mixing bowl, whisk together 3 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of cinnamon.
- Wet ingredients - In a separate large mixing bowl, add 3 eggs, 1 cup of oil, 1 1/2 cups sugar, and 1 tablespoon vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and stir with a spatula just until combined. Do not overmix; the batter will be thick.
- Grate the zucchini using the large holes of a box grater. Fold in the grated zucchini and nuts, if using. The batter will look thick at first, then loosen as the zucchini is incorporated.
- Bake - Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes, starting to check at 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pans for 10-15 minutes, then transfer to a wire rack and cool completely to room temperature.
Notes
*Grate 3 cups of zucchini using the large holes of a box grater. Do not squeeze or drain the zucchini, and do not pack it into the measuring cup.
*Use two 8×4-inch metal loaf pans for best results. If using glass pans, the bake time may vary.
**Add-ins - add up to 1 cup of add-ins like chopped nuts, dried fruit, semi-sweet chocolate chips, or orange zest
**Nutrition label does not include nuts or optional add-ins. Storage: Let Zucchini Bread cool completely before storing. Cover and keep at room temperature for 2 to 3 days, or refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.
**Nutrition label does not include nuts or optional add-ins. Storage: Let Zucchini Bread cool completely before storing. Cover and keep at room temperature for 2 to 3 days, or refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.
Nutrition Facts
Zucchini Bread
Amount per Serving
Calories
237
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
25
mg
8
%
Sodium
183
mg
8
%
Potassium
110
mg
3
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
73
IU
1
%
Vitamin C
3
mg
4
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.