Breakfast · Snack
Zucchini Bread
A moist cinnamon quick bread that uses up 2 cups of grated zucchini.
⏱ 1 hr 30 min (15 min prep, 55 min cooking, 20 min waiting)
🍽 Serves 10 · 1 slice
freezer friendlymake aheadlunchboxkid friendly
vegetariandairy free
ContainsEggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Bread
- 2 cup All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Table salt
- 1½ tsp Ground cinnamon
- 2 cup Zucchini, grated, not peeled
- ¾ cup Granulated sugar
- ½ cup Brown sugar
- ½ cup Canola oil
- 2 Eggs, large
- 2 tsp Vanilla extract
- ½ cup Walnuts, chopped (optional)
- 1 tsp Cooking spray, for the pan
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x5-inch loaf pan, box grater, large bowl, whisk, toothpick.
- Heat the oven to 350°F. Grease the loaf pan.
- Whisk the flour, baking soda, baking powder, salt and cinnamon in a bowl.
- In a large bowl, whisk both sugars, the oil, eggs and vanilla until smooth. Stir in the zucchini (no need to squeeze it).
- Stir in the flour mixture just until no dry streaks remain, then fold in the walnuts if using.
- Pour into the pan and bake 50 to 60 minutes, until a toothpick in the center comes out clean. Cool 10 minutes in the pan, then on a rack.
Make aheadWrap and keep at room temperature up to 2 days or in the fridge up to 1 week.
❄️ FreezerFreeze the loaf or slices, wrapped well, for up to 3 months. Grated raw zucchini also freezes in 2-cup bags for the next loaf.
↺ LeftoversToast a slice and spread with cream cheese.
🧒 With kidsKids can grate the zucchini on the large holes with a grown-up watching their knuckles, and stir the batter.
Dairy-free swapIt is already dairy-free.
Gluten-free swapUse a 1-to-1 gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.