thepioneerwoman4.0
Zucchini Bread
This zucchini bread recipe makes the best breakfast, snack, or dessert! It's filled with cinnamon, vanilla, brown sugar, and a sprinkling of chocolate chips.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350˚F. Butter or spray the inside of a 9-by-5-inch inch loaf pan.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using).
3
In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined.
large eggs2
4
Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55 to ⏱️ 60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for ⏱️ 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week.
Nutrition Facts
calories
427 Calories
fat Content
17 g
fiber Content
2 g
sugar Content
43 g
sodium Content
293 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
50 mg
carbohydrate Content
64 g
saturated Fat Content
5 g
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