Zucchini Bread

Carolyn

This simple one-bowl zucchini bread is super soft and moist! It's the perfect quick-bread to use up all that summer zucchini. Slather butter on top and enjoy for breakfast or a snack.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 255 kcal

Equipment

Loaf pan
box grater

Ingredients

½ cup sugar
⅓ cup dark brown sugar
½ cup vegetable oil
2 large eggs
⅓ cup mashed banana
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon kosher salt
1½ cups shredded zucchini

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and set it aside.
In a large mixing bowl, mix the sugar, brown sugar, vegetable oil, mashed banana, and eggs until combined.
Add the all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon to the sugar and egg mixture. Stir until a batter forms.
Add the shredded zucchini to the batter and stir with a spatula. Pour the batter into the greased loaf pan.
Bake until the inside is cooked and the top rises and turns golden brown, about 55 to 65 minutes. You can use a toothpick to check if the inside is done.
Let the bread cool in the pan for at least 15 minutes before transferring to a wire rack.

Video

Nutrition

Calories: 255kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 172mgPotassium: 119mgFiber: 1gSugar: 19gVitamin A: 91IUVitamin C: 4mgCalcium: 45mgIron: 1mg

Keyword zucchini bread