Description
This moist zucchini bread is packed with wholesome ingredients and features a delightful combination of granulated and brown sugars complemented by walnuts.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store zucchini bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg