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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