Zucchini Bread {Recipe}

This summer we are enjoying the bounty of our (new) backyard garden.  With just 3 zucchini plants, we have so far harvested at least 30-40 zucchini, with more growing each day!  We’ve been enjoying a lot of it grilled, have shared some with neighbors, and I have also made several batches of delicious zucchini bread.  This classic quick bread is a wonderful way to use zucchini, and although I wouldn’t exactly call zucchini bread a health food, it’s a delicious treat we’ve been enjoying with breakfast.

Enjoy!

How to Make Zucchini Bread

Zucchini Bread

This is an easy and delicious way to use an abundance of summer zucchini.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Snack

Cuisine American

Servings 24

Calories 238 kcal

Ingredients

 

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 3 eggs
• 1 cup oil vegetable, canola or olive
• 3/4 cup brown sugar
• 1 cup white sugar
• 2 cups zucchini grated medium/coarse- do not peel
• 1 tablespoon vanilla
• 1 cup chopped nuts optional

Instructions

 

• In a medium bowl, add flour, baking soda, baking powder, salt and cinnamon. Whisk togeher.
• In a large bowl, beat eggs, sugars, oil and zucchini and vanilla.
• Add dry ingredients and stir until incorporated.
• Add nuts, if desired.
• Pour batter into 2 greased loaf pans.
• Bake at 350*F for about 55-60 minutes.

Notes

Healthful adjustments- Replace 1 cup of flour with whole wheat flour, and replace 1/2 cup of oil with 1/2 cup unsweetened apple sauce.

Nutrition

Calories: 238kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 1gCholesterol: 20mgSodium: 116mgPotassium: 79mgFiber: 1gSugar: 17gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Keyword zucchini bread

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