Zucchini Bread
Zucchini Bread is moist, tender, and incredibly easy to make! With hints of vanilla, warm cinnamon, and brown sugar, this quick bread is simple and scrumptious. Have a slice for breakfast, an afternoon pick me up, or serve it as a dessert!
Servings 2 Loaves
Calories 250kcal
Ingredients
- 1 Cup Butter
- 2 Large Ripe Bananas
- 1 Teaspoon Vanilla Extract
- 4 Large Eggs
- 1 Cup Zucchini, Shredded and excess moisture squeezed out***
- 3 Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 Cup Granulated Sugar
- 1 Cup Packed Brown Sugar
Instructions
- Preheat oven to 350 degrees. Spray two 9x5 loaf pans with non-stick cooking spray and set aside.
- Add the butter to a medium bowl and microwave just until melted. Add the bananas and vanilla extract to the bowl and mash with a fork until smooth.
- Add the eggs to the butter mixture and use the same fork to whisk until combined. Stir in the shredded zucchini.
- In a second large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and both sugars. It is ok if there are a few lumps.
- Add the wet mixture to the dry mixture and use a spatula to stir just until combined.
- Pour the batter evenly between the loaf pans. Bake in preheated oven for 45-55 minutes, until a toothpick inserted near the center of the loaf comes out clean.
- Allow the bread to cool for 5 minutes, then remove carefully from the pans to cool completely.
Notes
***NOTE: Use a box grater (cheese shredder) to grate your zucchini. Once it is shredded, lay the zucchini on a double layer of paper towels and squeeze any excess moisture out into the sink.
NOTE: This bread is best eaten within 5 days. You can wrap the bread in plastic wrap, then foil, and freeze for up to 3 months.
Nutrition
Serving: 1Slice | Calories: 250kcal