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Zucchini Bread

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A moist and tender Zucchini Bread with warm cinnamon and optional nuts, perfect for any time of the day.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, and eggs in a large bowl.
  3. Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.
  4. Mix the dry ingredients into the wet ingredients until just combined.
  5. Fold in the nuts, if using.
  6. Transfer the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then remove to a wire rack.

Notes

Best served with a spread of butter or cream cheese. Can be stored in an airtight container at room temperature for up to 3 days or frozen for 2 months.

Nutrition

Find it online: https://doughgirlbylea.com/zucchini-bread-5/

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