Zucchini Bread

Moist, flavorful, and packed with fresh zucchini and crunchy walnuts, this easy zucchini bread recipe is the perfect way to use up extra summer zucchini. Enjoy it as a quick breakfast, snack, or dessert with minimal prep time and simple ingredients.

Zucchini Bread

Prep time: 15 min

Cook time: 1 hour

Serving: 12

Ingredients:

  • 2 cups all purpose flour

  • 1 ½ cups sugar

  • 2 tsp baking soda

  • 1 tbsp cinnamon

  • 1 tsp salt

  • 3 eggs

  • 2 cups zucchini, grated and shredded

  • ¾ cup vegetable oil

  • 1 tbsp vanilla

  • 1 ½ cups walnuts, chopped

Instructions:

  • Preheat the oven to 350 degrees Fahrenheit.

  • Prepare two loaf pans with parchment paper.

  • Add salt, cinnamon, baking soda, sugar, and flour to the bowl and combine well.

  • Add vanilla, oil, zucchini, and eggs to the bowl and combine well.

  • Add dry ingredients to the wet ingredients and combine well. Then, fold in walnuts and stir well.

  • Place the mixture to the loaf pan. Bake for 1 hour.

  • Serve!

Nutrition:

Calories 208, Carbohydrate 22g, Fat 12g, Protein 3g, Fiber 1g, Sugar 13g

Serving Suggestions:

This delicious zucchini bread is perfect served warm with a spread of butter or cream cheese. It also pairs wonderfully with a cup of coffee or tea for breakfast or as an afternoon snack. For a bit of indulgence, drizzle some honey or maple syrup on top or pair with a dollop of whipped cream. You can also serve it alongside fresh fruits like berries for a refreshing contrast.

Helpful Tips:

  • To ensure the best results, be sure to thoroughly drain the shredded zucchini before adding it to the batter to avoid excess moisture.

  • For added flavor and texture, you can substitute walnuts with pecans or add chocolate chips for a sweeter touch.

  • If you want a gluten-free option, simply swap out the all-purpose flour for a gluten-free flour blend.

  • For even baking, ensure the oven is preheated properly, and don’t forget to grease or line the pans for easy removal.

  • Zucchini bread can also be frozen for up to three months—simply wrap it tightly in plastic wrap and store it in an airtight container.

 

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