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Zucchini Bread

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A moist and flavorful zucchini bread made with fresh zucchini, perfect for any occasion.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Start by washing and grating your fresh zucchini.
  2. Let it sit in a fine mesh strainer for about 10 minutes to drain excess liquid.
  3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
  4. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually fold the dry ingredients into the wet mixture.
  6. Gently fold in the grated zucchini and your choice of nuts.
  7. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  8. Pour the batter into the prepared pan, smoothing the top.
  9. Bake for about 50-60 minutes, or until a toothpick comes out clean.
  10. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/zucchini-bread/

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