Description

This Classic Zucchini Bread is bursting with flavor, featuring moist zucchini, warm spices, and sweetness. It’s a simple, delightful treat ideal for breakfast or an afternoon snack, loved by all who savor homemade goodness.

Ingredients

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2 cups all-purpose flour spooned & leveled (250 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅔ cup canola or vegetable oil
¾ cup packed light brown sugar (150 grams)
½ cup granulated sugar (100 grams)
2 large eggs at room temperature
¼ cup unsweetened applesauce (60 grams)
1 ½ teaspoons pure vanilla extract
1 ½ cups shredded zucchini (190 grams; about 1 large zucchini)
1 cup chopped walnuts optional

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Instructions

Preheat the oven to 350°F (177°C). Prepare a 9×5-inch loaf pan with nonstick spray and parchment paper, allowing for overhang.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined. Set aside.
In a different bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until blended.
Combine the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in the shredded zucchini and optionally, chopped walnuts. Pour the batter into the prepared pan, leveling it out.
Bake for 55 to 70 minutes, testing with a toothpick to ensure it's cooked through. Cover with foil if the top browns too much.
Allow cooling in the pan on a wire rack for 20 minutes, then carefully transfer to the rack to cool completely. Slice and enjoy!

Notes

Use fresh zucchini for the best flavor and moisture.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
The walnuts can be omitted for a nut-free version.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 14g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg