Description
Zucchini Bread is the perfect way to use up summer zucchini while enjoying a moist, flavorful treat. Packed with nutrients, this healthy bread is great for breakfast, dessert, or as a snack.
Ingredients
Scale
Ingredients:
- 2 medium zucchinis, grated (about 2 cups)
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar (or coconut sugar for a healthier alternative)
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or coconut oil for a lighter option)
- ½ cup sour cream (or Greek yogurt for a protein boost)
Optional:
- ½ cup chopped walnuts, pecans, or chocolate chips for added texture
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the Zucchini: Grate the zucchinis and squeeze out any excess moisture using a towel or paper towel.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix Wet Ingredients: In another bowl, beat the eggs, sugar, vanilla extract, and oil. Add the sour cream (or Greek yogurt) and mix until smooth.
- Combine the Mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
- Fold in Zucchini: Gently fold the grated zucchini into the batter. Add any optional mix-ins like nuts or chocolate chips.
- Bake the Bread: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store your zucchini bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
- Freezing: Slice and wrap individual pieces in plastic wrap. Freeze for up to 3 months. Reheat by microwaving for 20-30 seconds.
- Common Mistakes: Squeeze out as much moisture as possible from the zucchini to prevent sogginess. Don’t overmix the batter to keep the bread tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Zucchini Bread, Healthy Zucchini Bread, Moist Zucchini Bread Recipe, Whole Wheat Zucchini Bread, Best Zucchini Bread Recipe