Zucchini Bread
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
This zucchini bread is substantial enough for breakfast, but sweet enough for dessert! It's a fantastic way to use up gorgeous summer squash.
Course: Breakfast
Cuisine: American
Keyword: Zucchini, Zucchini Bread
Servings: 2 loaves
Calories: 453 kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup canola oil
- 3 whole eggs
- 1 tablespoon vanilla extract
- 2 cups finely grated zucchini peeled and grated on the smallest holes of a box grater, then blotted with a paper towel
- 1 cup chopped walnuts
Instructions
- Pre-heat the oven to 350 and liberally grease two loaf pans with soft butter or shortening. Whisk the flour, cinnamon, baking soda, salt and baking powder together in a bowl to aerate them and set the bowl aside. Combine the two sugars, canola oil, eggs and vanilla in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy. While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the grated zucchini and walnuts.
- Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top. Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly. Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
Nutrition Facts
Zucchini Bread
Amount Per Serving (2 slices)
Calories 453 Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 2.5g16%
Cholesterol 49mg16%
Sodium 511mg22%
Potassium 223mg6%
Carbohydrates 42.2g14%
Fiber 1.8g8%
Sugar 35.4g39%
Protein 5.8g12%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.