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Zucchini Bread

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A moist and sweet zucchini bread perfect for breakfast or as a snack, transforming fresh zucchini into a delight.

Ingredients

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  • 1¾ cups (228g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ cup (56g) unsalted butter (melted)
  • ¼ cup (60g) vegetable oil
  • ½ cup (104g) sugar
  • ½ cup (112g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup milk or unsweetened applesauce
  • 2 cups (240g) shredded zucchini (about 2–3 medium zucchini)

Instructions

  1. Preheat the oven to 350°F (180°C) and grease a 9×5 loaf pan.
  2. Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  3. Mix melted butter, vegetable oil, sugars, eggs, vanilla extract, and milk or applesauce in a large bowl.
  4. Add the dry mixture to the wet mixture gradually, mixing until just combined.
  5. Fold in the shredded zucchini.
  6. Pour the batter into the loaf pan and bake for 50-55 minutes until a toothpick comes out clean.

Notes

Store zucchini bread at room temperature for up to 5 days or freeze for about 3 months. Thaw before serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/irresistible-zucchini-bread/