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Zucchini Bread
This homemade Zucchini Bread is soft, moist, and lightly sweet with a hint of cinnamon. It’s an easy way to use fresh zucchini, and there’s no need to peel or squeeze it. This recipe makes two tender loaves, perfect for sharing or freezing.
👥 20 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●grater
📝 Preparation Steps
1
Prepare the pans - Preheat the oven to 350°F. Butter two 8x4-inch metal loaf pans and line with parchment paper for easier lifting.
2
Dry ingredients - In a medium mixing bowl, whisk together 3 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of cinnamon.
baking soda1 tspground cinnamon2 tsp
3
Wet ingredients - In a separate large mixing bowl, add 3 eggs, 1 cup of oil, 1 1/2 cups sugar, and 1 tablespoon vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.
large eggs (room temperature)3
4
Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated.
5
Bake - Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for ⏱️ 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for ⏱️ 10-15 minutes, then transfer to a wire rack and cool completely to room temperature.
Nutrition Facts
calories
237 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
183 mg
protein Content
3 g
trans Fat Content
0.003 g
cholesterol Content
25 mg
carbohydrate Content
30 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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