Zucchini Bread
Devashish
A moist and delicious homemade zucchini bread made with fresh grated zucchini, cinnamon, and optional nuts or chocolate chips.
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 16
Calories 173 kcal
8x4 inch bread pans
Box grater
Mixing bowls
Wet Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup oil vegetable or canola oil
- 3 large eggs
- 2 cups grated zucchinis
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 3/4 cup chopped nuts or chocolate chips optional
Preheat oven to 325 degrees F. Line the bottom of two 8×4'' bread pans a piece of parchment paper, and spray the pans lightly with cooking spray.
In a large bowl mix the granulated sugar, brown sugar and oil until well combined. Add the eggs and vanilla and mix to combine.
Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. Use a paper towel to gently squeeze some of the moisture out, then lightly measure it into measuring cups (don't pack down).
In a separate bowl mix together the dry ingredients.
Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
Pour batter into prepared pans.
Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.
Calories: 173kcalCarbohydrates: 35gProtein: 3gFat: 2gCholesterol: 27mgSodium: 186mgPotassium: 87mgSugar: 21gVitamin A: 65IUVitamin C: 2.2mgCalcium: 25mgIron: 1.2mg
Keyword breakfast pastry, moist loaf, quick bread, summer baking, vegetable dessert