Zucchini Bread

Yield: 10 slices

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Zucchini bread in a loaf pan with parchment paper.

This old fashioned Zucchini Bread recipe is moist, perfectly sweet and easy to make. Notes of brown sugar and just the right amount of cinnamon spice, make this an all time favorite quick bread for any occasion!

Ingredients

2 cups finely shredded zucchini
⅓ cup vegetable oil
¼ cup unsalted butter, melted
¼ cup milk
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 cup light brown sugar, packed
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
½ teaspoon allspice

Instructions

Preheat oven to 400 degrees F. Line a 9-inch loaf pan with parchment paper (or use a baking spray with flour in it). Set aside.
In a large bowl, combine zucchini, oil, melted butter, milk and vanilla. Whisk in eggs. Add flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well blended.
Pour bread batter into prepared loaf pan. Bake for 60-70 minutes, until a toothpick comes out clean. Remove from pan and cool on wire rack.

Notes

Add easy icing on top if prefered.
Store zucchini bread in airtight container at room temperature for up to 5 days.
Freeze bread in airtight container for up to 3 months.
If using frozen zucchini, be sure to squeeze out the excess liquid before measuring.
No need to peel the zucchini before using. If using smaller zucchini, no need to remove seeds. However if the zucchini is larger, slice in half and scoop out the seeds before shredding.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 338Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 248mgCarbohydrates: 49gFiber: 2gSugar: 19gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.