Zucchini Bread
Simple homemade zucchini bread is a classic. This homemade zucchini bread recipe is a perfect breakfast bread or simple dessert.
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Servings: 2 loaves
Calories: 208kcal
Ingredients
- 2 eggs
- 1 1/2 cups sugar
- 1 cup oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 3 1/2 cups flour
- 3 cups shredded zucchini
Instructions
- Peel your zucchini. Cut it in half, and then use a spoon to scrape out the seeds and the spongy middle. Then shred zucchini.
- Preheat oven to 325 degrees.
- Add eggs to bowl, and beat until mixed thoroughly. Add sugar and beat until light and fluffy.2 eggs, 1 1/2 cups sugar
- While the mixer is still going (but not too high), slowly add the oil.1 cup oil
- Add cinnamon, baking powder, baking soda, salt, and nutmeg. Mix thoroughly, then add flour in two batches, stirring gently between each addition. Add zucchini, stirring just until incorporated.1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon salt, 3 1/2 cups flour, 3 cups shredded zucchini
- Grease two loaf pans, and pour half the batter into each pan.
- Bake at 325 degrees for 50-60 minutes, until a tester comes out clean.
- Cool for ten minutes in the pans, then turn out onto cooling racks. Cool thoroughly, then slice.
Notes
- The bread freezes beautifully (I remember how much I used to love eating the bread straight from the freezer), and it will keep for several days tightly wrapped if it lasts that long.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 177mg | Fiber: 1g | Sugar: 13g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.