Description
This irresistible zucchini bread offers a delightful blend of flavors with its moist texture and sweet crunch. Perfect for a quick snack or a comforting treat anytime!
Ingredients
Scale
- 3 large eggs, room temperature
- 1 cup white sugar
- ¾ cup light brown sugar, packed
- 1 cup canola oil
- 1 tbsp vanilla extract
- 2 cups grated zucchini, firmly packed (about 2 to 2 1/2 medium zucchinis)
- 3 cups flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 tbsp cinnamon, heaping
- ¼ tsp nutmeg
- 1 ½ cups optional add-ins: chocolate chips, raisins, pecans, walnuts
- 4 tbsp coarse sugar, for topping bread
Instructions
- Preheat the oven to 325°F.
- Beat the eggs with an electric hand mixer until light and frothy. Add the sugars, oil, and vanilla extract, and mix until smooth.
- Stir in the grated zucchini until well combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix. Fold in any optional add-ins.
- Grease and flour two 8.5 by 4.5 inch loaf pans. Evenly distribute the batter into both pans. Sprinkle with coarse sugar if desired.
- Bake for about 50 minutes to 1 hour, or until a toothpick comes out clean. Let cool for ten minutes in the pans before transferring to a cooling rack.
Notes
Adding a sprinkle of coarse sugar on top enhances the texture and flavor.
Make sure not to squeeze excess liquid from the zucchini for optimal moisture in the bread.
Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg