Zucchini Bread
A moist, spiced zucchini bread made with shredded zucchini, cinnamon, nutmeg, and allspice - an easy one-bowl loaf perfect for breakfast or dessert.
Servings: 1 loaf
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ cup vegetable oil or coconut oil
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini
- Optional: chocolate chips nuts, and raisins
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 5 inch loaf pan and set aside.
- Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
- In a large mixing bowl combine the oil, sugars, eggs, applesauce, and vanilla.
- Add the zucchini and mix.
- Combine the dry ingredients into the wet mixture. Stir in any add-ins you choose such as chocolate chips, nuts, and raisins. Batter will be slightly thick.
- Spread the batter in the greased pan and bake for about 55 minutes or until a toothpick inserted in the center comes out clean. You may need to cover the loaf with tin foil during baking to prevent it getting too brown. Let cool before turning out of the loaf pan.
Notes
For the moistest loaf, let it cool completely, then wrap it in plastic and leave it at room temperature overnight - this gives the zucchini time to release more moisture into the bread.
If the top browns too quickly in the oven, loosely tent it with foil for the rest of the bake.
This bread freezes beautifully - double-wrap the cooled loaf and freeze up to 3 months, then thaw overnight in the fridge.
Want muffins instead? Bake at 425°F for 5 minutes, then drop the oven to 350°F for about 14 more minutes, until a toothpick comes out clean - this makes about a dozen.
Nutrition
Serving: 2slices | Calories: 420kcal | Carbohydrates: 74g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 62mg | Sodium: 425mg | Fiber: 3g | Sugar: 42g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
