Zucchini Nut Bread is a moist and flavorful treat that’s perfect for using up an abundance of summer zucchini. The grated zucchini adds incredible moisture to the bread, while the chopped nuts provide a delightful crunch. Lightly spiced with cinnamon, this bread is a delicious way to sneak some veggies into your day. Enjoy it for breakfast, as a snack, or even as a dessert, with or without a spread of butter or cream cheese.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup raisins or chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- Prepare the wet ingredients: In a large mixing bowl, beat the eggs until light and frothy. Add the vegetable oil, sugar, and vanilla extract, and mix until well combined.
- Incorporate the zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chopped nuts and optional raisins or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
Enjoy your Zucchini Nut Bread as a delightful, homemade treat that’s both nutritious and delicious!
