Classic Zucchini Bread
This easy Classic Zucchini Bread is moist and buttery and full of summer goodness. My recipe has a light sprinkling of brown sugar to give it a little sweetness, without loading it up with sugar.
Servings: 10
Calories: 145kcal
Equipment
- large mixing bowl
- box grater
- loaf pan
- Wire Rack
Ingredients
- 1 ½ cups all purpose flour
- ¾ cups sugar
- 1 ¼ cups fresh zucchini squash washed and grated
- ⅓ cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon brown sugar for topping
Instructions
- Pre-heat oven to 350°. Grease loaf baking pan with butter or oil. I
- In a large mixing bowl, blend together dry ingredients, set aside.
- In a separate bowl, beat eggs and butter. Add dry ingredients mixture gradually.
- Add the shredded zucchini to the dry ingredients.
- Pour into loaf pan. Bake 35-40 minutes until toothpick comes out clean.
- Makes one delicious loaf. Let cool a little bit before slicing.
- This recipe may also be used to make muffins.
Notes
Store in an airtight container at room temparature.
Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 214mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 61IU | Calcium: 29mg | Iron: 1mg