Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Canola nonstick cooking spray, for greasing the pan
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
- 1/3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
- One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
- Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Let cool completely in the pan on a wire rack.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 372 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 67 mg |
| Sodium | 244 mg |
Reviews
This bread was so easy to make and came out perfectly. It baked for about an hour and 10 minutes and I literally just took it out of the oven. I followed the recipe exactly, except for the last step… couldn’t wait for it to cool completely… come on! Had to have some warm, right out of the oven! It’s delicious!
Loved the result! Absolutely delicious and easy to make. I did add 1/8 tsp each of cinnamon and nutmeg as suggested by a couple of reviews.
I have make this quick bread 3x’s – it’s so easy and a huge hit with my family!!! Definitely need to add cinnamon and nutmeg- also, I’m substituting the vegetable oil with coconut oil. It’s also good with walnuts and tiny dark chocolate chips!!!
I’ve made this several times for the family, and it’s disappeared quickly every time. Great way to use the bounty of summer!
Easy, moist, very tasty- can be made with yellow squash and still tastes delicious!
Quick and easy recipe
Very good. Try adding some Dutch cocoa along with the cinnamon and nutmeg. Make sure that your spices are fresh!
I added chopped almonds, spices, and used avocado oil in place of vegetable oil. Nice and moist and rose really high. My husband said it was best zucchini bread he had ever had and I agree!
Amazing!!!!!!!!
This is a great recipe. I substituted apple sauce for the oil and also tossed in about 3/4 cup of chopped walnuts. OMG is this good!