Description
This easy zucchini bread is soft, moist, and packed with warm cinnamon flavor, making it one of the best quick breakfast, snack, and easy recipe ideas to bake any time of year. Fresh shredded zucchini keeps every slice tender, while simple pantry staples turn it into a delicious homemade loaf that fits breakfast ideas, healthy snack moments, and cozy food ideas for the whole family.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/2 cup light brown sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
3/4 cup chopped pistachios or walnuts
Instructions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Fold the shredded zucchini into the wet mixture.
5. Add the dry ingredients and stir just until combined.
6. Fold in the chopped pistachios or walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter or the loaf can turn dense.
If the zucchini seems very wet, lightly pat it with paper towels, but do not squeeze it completely dry.
Let the bread cool fully before slicing so the texture sets nicely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg