Easy and Delicious Zucchini Bread Recipe
Zucchini Bread is a great way to sneak some veggies into your snacking. This thick, moist bread comes together easily and is filled with warm spices and cinnamon flavor.
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Servings: 18
Calories: 331kcal
Equipment
- Grater or Food Processor: You can grate zucchini easily by hand but if your food processor has a grating attachment it makes this job even faster.
- 2 9x5 Bread Pans
Ingredients
- 3 ¼ cups all purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 4 eggs
- 3 cups zucchini, finely grated
- 1 cup vegetable oil
- 1 tsp lemon juice
- 1 cup pecans, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the 3 1/4 cup flour, 2 cups granulated sugar, 2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, and 1 tsp nutmeg.
- In a separate bowl, combine 4 eggs, 3 cups zucchini, 1 cup vegetable oil, and 1 tsp lemon juice.
- Use an electric hand mixer to combine the wet ingredients into the dry until well combined.
- Use a wooden spoon to add in the (optional) nuts if desired.
- Grease 2 (9”x5”x2”) glass loaf pans. Divide the batter evenly between the two loaf pans.
- Bake in the preheated oven for 55 minutes or until a toothpick comes out clean.
- Cool on a cooling rack until room temperature, then turn the zucchini bread out of the pan. Serve and enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- If your batter is too thick or you want a denser, moister bread, you can also add another grated zucchini into the batter. Some zucchini carry more water than others, which can affect the thickness of the batter.
- All Purpose Flour: You can substitute 1:1 Gluten Free flour if desired.
- Grated Zucchini: You want to finely grate your zucchini. This recipe calls for 3 cups of grated zucchini and depending on the size of your zucchini that’s about 3 or 4 of them. You can make this same recipe with yellow summer squash, striped zucchini or yellow zucchini. Just be aware that other types of squash may have larger seeds that you would want to remove.
- Lemon Juice: Lemon juice helps balance out the flavors
- Pecans: Pecans are optional in this recipe. You could leave them out completely or replace them with walnuts, chocolate chips or anything you like.
- Try not to over mix. Over mixing the batter may make for a more dense bread.
- Give your bread time to cool. The smell of warm cinnamon right out of the oven is very tempting but try to give your bread time to cool and solidify. If you try to cut into it too early it may fall apart and honestly it’s just not as enjoyable. As it cools the flavors become more pronounced.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 116mg | Fiber: 1g | Sugar: 23g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
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