Zucchini Bread Recipe
This zucchini bread is perfectly sweet, moist, and delicious! Enjoy this bread plain, with chocolate chips, or even chopped walnuts.
Ingredients
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅔ cup canola or vegetable oil
- ¾ cup packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- ¼ cup unsweetened applesauce (60 grams)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups shredded zucchini (190 grams; about 1 large zucchini)
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper leaving some overhang for easier removal, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg
- In a separate mixing bowl whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until fully combined.⅔ cup canola or vegetable oil, ¾ cup packed light brown sugar, ½ cup granulated sugar, 2 large eggs, ¼ cup unsweetened applesauce, 1 ½ teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients and mix until just combined, then gently fold in the shredded zucchini followed by the chopped walnuts. Pour the batter into the prepared loaf pan and spread it out into one even layer.1 ½ cups shredded zucchini, 1 cup chopped walnuts
- Bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. If needed, tent or cover loosely with foil for the last 15 to 20 minutes of baking to prevent excess browning on top.
- Remove from the oven and allow to cool in the pan on a wire rack for 20 minutes. Carefully remove from the pan and return to the wire rack to cool completely. Once cooled, slice into pieces and enjoy!
Video
Notes
Storage Instructions: Zucchini bread will keep well at room temperature or in the refrigerator up to 4 days. Make sure to cover tightly with plastic wrap or store in an airtight container.
Freezing Instructions: You may also freeze this bread for up to 3 months, thaw overnight in the refrigerator. If desired, warm in the microwave or bring to room temperature before serving.