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–+ servings
Best Zucchini Bread

Best Zucchini Bread You'll Love for Breakfast or Snack

Enjoy the best zucchini bread, moist and fluffy—perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can be swapped with whole wheat flour.
  • 1 cup Granulated Sugar Can use honey or maple syrup.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon Can substitute with nutmeg.
  • 2 small Grated Zucchini Don't squeeze dry.
  • 1/2 cup Vegetable Oil Can use applesauce or melted coconut oil.
  • 2 large Eggs Can be replaced with flax eggs.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Chopped Walnuts or Pecans Can swap with chocolate chips or omit.

Equipment

  • Oven
  • Loaf Pans
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans.
  2. In a bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, combine grated zucchini, oil, eggs, and vanilla until mixed well.
  4. Fold dry mixture into the wet mixture, being careful not to overmix.
  5. Divide the batter between the two loaf pans and smooth the tops.
  6. Bake for 50-60 minutes, checking doneness with a toothpick.
  7. Let the pans cool for 15 minutes, then transfer loaves to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container to maintain freshness, or freeze slices for up to 3 months.

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