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Zucchini Bread
This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Marsha McDougal📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini and set it to the side. You’ll need roughly 2 cups of grated zucchini.
2
In a large mixing bowl, whisk together the eggs, white sugar, brown sugar, applesauce, oil, and vanilla extract until well combined.
large eggs ($0.33)2vanilla extract ($0.50)1 tsp
3
Add the grated zucchini to the bowl and stir until well combined.
4
Now in a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
baking powder ($0.06)1 tspcinnamon ($0.10)1 tsp
5
Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.
6
Add the chopped walnuts to the bowl and gently fold them into the batter until just combined.
7
Grease a 8.5"x4.5" loaf pan with butter, then add the batter evenly into the pan.
8
Bake the zucchini bread in the preheated oven for ⏱️ 60 minutes or until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
9
Allow the loaf to cool for about ⏱️ 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!
Nutrition Facts
calories
234 kcal
fat Content
9 g
serving Size
1 slice
fiber Content
1 g
sodium Content
193 mg
protein Content
4 g
carbohydrate Content
36 g
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