This classic zucchini bread is the ultimate way to use up an abundance of summer squash. The batter is incredibly moist, thanks to the grated zucchini, and flavored with warm spices like cinnamon, nutmeg, and cloves. It’s sweet enough to be a dessert but wholesome enough for breakfast or an afternoon snack with coffee. Crumbly, tender, and packed with hidden veggies, this bread disappears quickly. ItâÂÂs a family favorite that brings comfort and nostalgia to any table. Store in an airtight container to keep it fresh for days.
Easy Zucchini Bread
Description
This classic zucchini bread is the ultimate way to use up an abundance of summer squash. The batter is incredibly moist, thanks to the grated zucchini, and flavored with warm spices like cinnamon, nutmeg, and cloves. It&# 226;ÂÂs sweet enough to be a dessert but wholesome enough for breakfast or an afternoon snack with coffee. Crumbly, tender, and packed with hidden veggies, this bread disappears quickly. ItâÂÂs a family favorite that brings comfort and nostalgia to any table. Store in an airtight container to keep it fresh for days.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC). Grease two 9x5-inch loaf pans with cooking spray or butter.
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In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, cloves, and salt.
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In a separate medium bowl, whisk together the oil, sugar, vanilla extract, and flax eggs (if vegan) or regular eggs until well combined and slightly thickened.
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Add the shredded zucchini to the wet ingredients. If the zucchini is very wet, squeeze out excess moisture with a clean kitchen towel to prevent a soggy bread.
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Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is absorbed and no dry streaks remain. Do not overmix.
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Fold in the chopped walnuts (or pineapple/applesauce if using variations) evenly throughout the batter.
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Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
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Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean or with just a few moist crumbs.
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Let the bread cool in the pans for 10 minutes. Then, turn out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 530.4kcal
- % Daily Value *
- Total Fat 60.0g93%
- Saturated Fat 9.0g45%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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