Description
This zucchini bread recipe is better than ever! Moist and flavorful, this easy quick bread is a perfect way to use up that summer zucchini. It’s a delicious treat for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups grated zucchini (about 2 medium)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prep a loaf pan.
- Mix Dry Ingredients: Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Combine Wet Ingredients: Mix melted butter, vegetable oil, sugars, eggs, and vanilla in a separate bowl.
- Add Zucchini: Fold in grated zucchini to the wet mixture.
- Combine Mixtures: Gradually mix dry ingredients into the wet ingredients until just combined. Fold in nuts if desired.
- Bake: Pour batter into the loaf pan and bake for 55-65 minutes.
- Cool: Let the bread cool in the pan before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in chocolate chips or raisins.
- This bread stays moist for days; store wrapped at room temperature or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
