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Zucchini Bread Loaf

Irresistibly Moist Zucchini Bread Loaf You’ll Love

This Zucchini Bread Loaf combines fresh zucchini, warm cinnamon, and brown sugar for a delightful, moist treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Brown Sugar Can be replaced with granulated sugar for a different taste.
  • 1/2 cup Granulated Sugar Consider substituting with honey or maple syrup.
  • 1/2 cup Vegetable Oil Can use melted coconut oil.
  • 2 large Eggs Beaten.
  • 1 teaspoon Vanilla Extract
  • 1 to 1 1/2 cups Shredded Zucchini No need to peel.
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon Try pumpkin pie spice for a twist.
  • 1/2 teaspoon Salt
Optional Add-Ins
  • 1/2 cup Nuts (e.g., walnuts, pecans) Adds texture.
  • 1/2 cup Chocolate Chips For a sweet twist.

Equipment

  • Loaf Pan
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Mix together the beaten eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract.
  3. Fold in the shredded zucchini.
  4. Sift and mix together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  5. Combine wet and dry mixtures until just mixed, avoiding overmixing.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For optimal texture, avoid overmixing the batter. You can store the loaf wrapped in foil or plastic wrap at room temperature for up to 3 days.

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