Zucchini Bread
This moist zucchini bread is delightfully soft, perfectly sweet, and delivers cozy hints of cinnamon, nutmeg, and vanilla.
Servings 16 Makes 2 Loaves
Calories 296kcal
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 large eggs room temperature
- 1 cup olive oil or canola oil, or vegetable oil
- 1 1/2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 3 cups grated zucchini about 1 pound small to medium zucchini, room temperature
Instructions
- Preheat the oven to 350 degrees. Coat two 9-inch loaf pans with cooking spray or butter. If desired, line the pans with parchment paper (this makes for easy lifting of the loaves from the pan).
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a separate, large mixing bowl, whisk together the eggs, oil, granulated sugar, and vanilla. Whisk in the flour mixture until blended, being careful not to over-mix. The batter will be thick. Fold in the zucchini. If desired, fold in add-ins.
- Transfer the batter to the prepared pans. Tap the pans on the counter to settle the batter.
- Bake for 50 to 60 minutes, until a wooden pick inserted near the center comes out clean or with little moist bits clinging to it.
- Cool the loaves, in the pans, on a wire rack for 15 minutes. Transfer the loaves to a wire rack to cool completely.
Nutrition
Calories: 296kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 92IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg