This Classic Zucchini Bread is a moist and delicious way to use up your summer zucchini.
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon ground
- 0.25 teaspoon nutmeg ground
- 1 cup sugar
- 0.5 cup vegetable oil
- 2 units eggs large
- 1 teaspoon vanilla extract
- 1 cup zucchini grated
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another large bowl, beat together the sugar and oil until well combined. Add in eggs, vanilla extract, and mix well.
- Stir the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
- Fold in the grated zucchini until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 3mgCalcium: 1mgIron: 5mg