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zucchini bread

Zucchini Bread

Zucchini Bread - delicious, moist and slightly sweetened quick bread with a vibrant touch of lemon and healthy bits of grated zucchini. It comes together easily using simple baking ingredients. No yeast needed!

Course Bread
Cuisine American
Keyword baked goods, baking, bread, breakfast, brunch, quick bread, snacks
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 - 10 slices
Calories 332 kcal
Author Immaculate Bites

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoons (6 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • 1 tablespoon (6 g) lemon zest
  • 1 teaspoon (5 g) salt
  • 2 large eggs
  • 1 cup (200 g) granulated sugar
  • 1/3 cup (83 ml) melted unsalted butter
  • 2 tablespoons (28 ml) vegetable or canola oil
  • 1 teaspoon (4.2 g)vanilla extract
  • 2 cups (380 g) fresh zucchini , grated

Instructions

  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with nonstick baking spray and set aside.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, lemon zest and salt. Set aside.

  3. In a large bowl, add the eggs, sugar, melted butter, oil, vanilla extract, and grated zucchini. Stir until smooth and sugar dissolves. 

  4. Add the dry ingredients into the wet ingredients, and stir until fully combined. Do not over mix. 

  5. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. 

  6. Remove the pan from the oven and set on a wire rack to cool for about 10-15 minutes. Carefully remove bread from the pan. Let the bread cool before slicing. Cut into slices and serve.

Recipe Notes

  1. Store any leftover Zucchini Bread in a container and keep refrigerated for up to 5 days. You can store it at room temperature for 2 days, but just to be sure, just place it in the fridge.
  2. Depending on your oven's heating capability, if you see that your loaf is browning too much on top, place a tin foil on top of the bread until they're finished baking.
  3. Before freezing this Zucchini Bread, make to sure let it cool down first and wrap it in plastic wrap and in aluminum foil. Freeze it up for up to a month.
  4. See healthier options above in this post.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.