Easy Zucchini Bread Recipe
One bowl, one pan, this Zucchini Bread recipe couldn't be any easier unless someone else makes it for you!
Servings: 10 ¾-inch slices
Calories: 276kcal
Ingredients
- 2 eggs
- ¾ cup brown sugar (substitute up to ¼ cup granulated/white sugar)
- ½ cup neutral flavored oil like avocado oil
- 2 teaspoon vanilla extract
- 2 cup shredded zucchini from 2 medium zucchini, about 12 ounces.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- optional: 1 cup toasted walnuts or dried fruit or chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with baking spray and line with parchment paper.
- In a large mixing bowl, beat together eggs and sugar until just incorporated. Stir in vanilla extract and oil until oil is well incorporated. Add shredded zucchini, and stir in, making sure to break apart any clumps of zucchini.
- In a large fine mesh sieve or sifter set over bowl with wet ingredients, add flour, baking powder, baking, soda, salt, cinnamon, and nutmeg. Tap sieve or sift dry ingredients directly into liquid ingredient in bowl.
- Gently stir dry ingredients into wet ingredients until dry ingredients are just incorporated. It's okay if there are a couple of streaks of flour throughout the batter.
- Pour zucchini bread batter into loaf pan. Gently tap againt countertop to get rid of any large air bubbles. Bake for 55 minutes unti wooden tester comes out clean.
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Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Fiber: 1.2g