Breads & Bakingculinaryhill4.0
Zucchini Bread
This super moist Zucchini Bread was adapted from my grandmother's recipe. No need to squeeze or dry the shredded zucchini; the extra moisture is welcome here!
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 5 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment and coat with nonstick spray (or grease and flour pan generously).
2
In a large bowl, add brown sugar, oil, eggs, and vanilla. With an electric hand mixer, or vigorously with a whisk by hand, beat until creamy, about ⏱️ 1 minute. Stir in shredded zucchini.
3
In a second bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. And the flour mixture to the zucchini mixture and stir until just combined; do not over-mix. Scrape into prepared loaf pan.
baking powder2 teaspoons
4
Bake until the bread is firm and starts to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean with a few crumbs attached, about 50 to ⏱️ 60 minutes. Cool in pan for ⏱️ 10 minutes. Remove from pan, place on a rack, and cool completely.
Nutrition Facts
calories
306 kcal
fat Content
15 g
serving Size
1 slice
fiber Content
1 g
sugar Content
20 g
sodium Content
310 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
47 mg
carbohydrate Content
39 g
saturated Fat Content
3 g
unsaturated Fat Content
12 g
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