Description
This moist and flavorful Zucchini Bread is perfect for breakfast or a snack. Made with fresh grated zucchini, it features a delightful blend of sugars and warm spices, and can be customized with nuts or chocolate chips. Enjoy it plain or with butter for a delicious treat!
Ingredients
Scale
- 2 medium zucchinis (about 1 pound), grated
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Wash the zucchinis thoroughly under running water.
- Grate the zucchinis using a box grater or food processor, leaving the skin on for added nutrients.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
- Add unsweetened applesauce, eggs, and vanilla extract. Whisk until fully incorporated and fluffy.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Mix well.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Fold in the grated zucchini and, if desired, the chopped nuts and raisins or chocolate chips.
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with cooking spray or butter, and optionally line the bottom with parchment paper.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 50-60 minutes. Start checking for doneness at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, its done; if wet, bake for an additional 5-10 minutes.
- Once baked, remove from the oven and let cool in the pan for about 10 minutes.
- Carefully remove the bread from the pan and transfer to a wire rack to cool completely.
- Allow to cool for at least 1 hour before slicing. Serve plain or with butter or cream cheese.
Notes
- Customize your zucchini bread by adding spices like ginger or cloves.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 60 minutes