Description
A delightful zucchini bread recipe blending sweetness with moistness, enhanced by toasted nuts for added texture.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1 tsp (5g) Baking Soda
- 1/2 tsp (2.5g) Baking Powder
- 1/2 tsp (3g) Fine Sea Salt
- 1 1/2 tsp (4g) Ground Cinnamon
- 1/4 tsp (0.5g) Ground Nutmeg
- 3/4 cup (150g) Granulated Sugar
- 1/4 cup (55g) Packed Light Brown Sugar
- 2 Large Eggs (at room temperature)
- 1/2 cup (120ml) Vegetable Oil
- 2 tsp (10ml) Pure Vanilla Extract
- 1 1/2 cups (190g) Grated Zucchini (lightly squeezed)
- 3/4 cup (90g) Chopped Walnuts or Pecans (toasted)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Toast the chopped nuts on a baking sheet for 5-7 minutes until fragrant.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale.
- Slowly whisk in the vegetable oil, followed by the vanilla extract.
- Add the lightly squeezed grated zucchini to the wet ingredients.
- Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
- Gently fold in the toasted nuts.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: zucchini bread, baking, moist bread, quick bread, dessert