Zucchini Bread
This homemade Zucchini Bread is soft, moist, and lightly sweet with a hint of cinnamon. 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 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 flour, baking powder, baking soda, salt, and cinnamon.
- Wet ingredients - In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.
- Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated.
- Bake - Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. 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.
**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.
