Description
This easy and moist zucchini bread is sweet, warmly spiced, and incredibly soft. Made with pantry staples and perfect for freezing, this recipe yields two full loaves or six mini loaves.
Ingredients
Scale
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil (or ½ cup applesauce + ½ cup oil)
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups grated zucchini
- Optional: 1 cup chopped walnuts
Instructions
- Preheat oven to 325°F (163°C). Grease two 8×4-inch loaf pans or six mini loaf pans.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, white sugar, brown sugar, vanilla extract, and oil (or oil/applesauce mix).
- Pour the wet ingredients into the dry and mix until just combined.
- Fold in the grated zucchini and chopped walnuts, if using.
- Divide the batter evenly among the prepared pans.
- Bake for 35–40 minutes for mini loaves, or 55–60 minutes for standard loaves, or until a toothpick or thermometer (200°F) inserted in the center comes out clean.
- Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy — the flavor improves even more the next day!
Notes
This recipe freezes beautifully. Wrap cooled loaves or slices in plastic and foil, and freeze for up to 3 months. For a lighter version, substitute half the oil with unsweetened applesauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (from a standard loaf)
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg