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The Spruce
Nutritional Guidelines (per serving) | |
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207 | Calories |
14g | Fat |
19g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 24 | |
Amount per serving | |
Calories | 207 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 1g | 7% |
Cholesterol 38mg | 13% |
Sodium 184mg | 8% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 1g | 4% |
Protein 3g | |
Calcium 26mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
When it's zucchini season, it's time to get baking and make use of your garden's bounty. This zucchini bread recipe is a quick bread dessert that's easy to make that is moist and delicious with shredded zucchini, cinnamon, vanilla, and chopped nuts.
Zucchini bread is delicious for breakfast or brunch, or as a sweet treat in the evening. You can serve it with a bit of butter or a cream cheese spread if you want to gild the lily.
Ingredients
- 2 to 3 medium zucchini
- 3 large eggs
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup walnuts (chopped)
Steps to Make It
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Gather the ingredients.
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Heat the oven to 350 F/180 C/Gas Mark 4. Grease and flour two 8 1/2-by-4 1/2-inch loaf pans.
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Wash, dry, and, shred the zucchini by hand using a box or Microplane grater or use the shredding disk of a food processor.
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Put the zucchini in a mesh strainer or colander and press or squeeze it with your hands to get some of the excess liquid out. You should have approximately 2 cups of shredded zucchini.
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In a mixing bowl with an electric mixer, beat the eggs, granulated sugar, and vegetable oil together.
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Stir in the flour, baking powder, baking soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined.
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Add the drained zucchini. Mix well.
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Pour the batter into the prepared loaf pans.
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Bake the zucchini bread for 55 to 60 minutes or until a wooden pick inserted in the center of a loaf comes out with little or no crumbs clinging to it.
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Cool, slice, and serve!
Tip
- To freeze, wrap the loaf (or individual slices) in plastic wrap, then wrap it tightly in foil. Put the bread in a freezer bag and freeze for up to four months.
Recipe Variations
- Replace the chopped walnuts with chopped pecans, hazelnuts, or macadamia nuts.
- Add 1/2 cup of shredded flaked coconut to the batter along with the chopped nuts.
- Add 1/2 to 1 cup of raisins or dried cranberries to the batter along with the chopped nuts.
- Add 1 tablespoon of finely grated orange zest to the batter and reduce the vanilla to 1 teaspoon.
- Add a drained 8-ounce can of crushed pineapple to the batter.
- Replace half of the oil with applesauce (this might take about five to 10 minutes less baking time).
- Add 1/2 to 1 ripe mashed banana to the batter.
- Reduce the sugar to 1 1/4 cups for less-sweet zucchini bread.
- Skip draining the shredded zucchini for a moister bread (but it might need to bake longer).
- Add a dash of ground nutmeg along with the cinnamon.
- Try a lemon twist with this Lemon Zucchini Bread recipe.
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