Zucchini Bread

5 from 12 votes

I love when it's summertime and zucchini is in abundance. And zucchini bread, like this moist and delicious one, with brown sugar, cinnamon and vanilla is a great and easy way to use it up. .

Prep Time10

Cook Time1 5

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: servings (one 9x5 loaf)

Calories: 265kcal

Author: Heather Perine

Ingredients

For the bread:

1 1/2 cups (180 g) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs room temperature
1/2 cup (180 mL) vegetable oil
3/4 cup (160 g) packed light brown sugar
1/2 cups (100 g) granulated white sugar
1 1/2 teaspoons vanilla extract
1 cup (150 g) shredded zucchini
1/2 cup (57 g) toasted walnuts

Instructions

Preheat and prepare pan. Preheat oven to 350°F. Spray a 9x5” loaf pan with non-stick cooking spray, or line with parchment paper and set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sugars, and vanilla extract.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini.
Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan for about 10 minutes, then remove from the loaf pan and continue cooling on a wire cooling rack.

Notes

Zucchini: I prefer to grate the zucchini by hand, I think it yields a better texture. No need to peel it or wring it out either. Zucchini has a lot of moisture. But if you squeeze it out then it will result in a dry quick bread. That extra moisture is going to make for one moist bread!
Storage: I like to store mine at room temperature for up to 2 days. Or you can freeze for your bread for up to 3 months, just be sure to wrap and store it well. I like to wrap mine in plastic wrap first. Then either in one more layer of foil or in a plastic bag. To thaw it, I simply unwrap the bread and let it thaw at room temperature.
Oil: I usually bake with vegetable or canola and I haven't tested it with another kind. But I think coconut or olive oil would work fine. You could also lighten it up with half applesauce/half oil.

Nutrition