Description
This Best Ever Zucchini Bread recipe is a delicious way to use up summer zucchinis. Moist and flavorful, this quick bread is perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (with excess moisture squeezed out)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix oil, melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, then stir in grated zucchini.
- Combine and Bake: Add dry ingredients to wet mixture and stir until just combined. Fold in nuts/chocolate chips if using. Pour batter into loaf pan and bake for 55–65 minutes. Cool before slicing.
Notes
- For a healthier version, substitute half the oil with unsweetened applesauce.
- You can also make muffins—bake at 350°F for 18–22 minutes.
- This bread freezes well; wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
