Breads & Bakingcrazyforcrust5.0
Zucchini Bread Recipe
The best basic zucchini bread - moist and soft with tons of freshly grated zucchini in it. Freezable and you can add any mix-ins you like.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
2
Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
3
Add oil and both sugars to a large bowl. Stir until smooth.
4
Mix in cinnamon, eggs, and vanilla extract.
cinnamon2 teaspoonslarge eggs2vanilla extract1 teaspoon
5
Stir in flour mixture, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
6
Pour batter into prepared pan. Bake ⏱️ 50-60 minutes (9x5-inch pan) or ⏱️ 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
7
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
Nutrition Facts
calories
328 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
27 g
sodium Content
238 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
41 mg
carbohydrate Content
46 g
saturated Fat Content
12 g
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