Zucchini Bread
A delightful treat that combines mild zucchini with a sweet, fragrant loaf. This versatile bread is perfect for breakfast, snacks, or desserts.
Ingredients
Wet Ingredients
- 2 cups grated zucchini Use fresh zucchini, wash well and grate without peeling.
- 1/2 cup granulated sugar For sweetness.
- 1/2 cup brown sugar Adds moisture and richness.
- 2 large eggs Can be substituted with flaxseed meal or applesauce.
- 1/2 cup vegetable oil Provides moisture.
- 1 teaspoon vanilla extract For flavor.
Dry Ingredients
- 1 cup all-purpose flour For structure.
- 1 cup whole wheat flour Adds nutrition.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon baking powder Helps the bread rise.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon ground cinnamon For warmth and spice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix thoroughly.
- In another bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined.
- Pour the batter into the greased loaf pan and spread it evenly.
Baking
- Bake in the preheated oven for 50-60 minutes, checking for doneness with a toothpick around the 50-minute mark.
Cooling
- Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.
Notes
Zucchini bread can be served warm with butter, as a snack, or drizzled with glaze for dessert. To store, wrap tightly and keep at room temperature for 3-4 days, or refrigerate for about a week.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 10g
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