Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Easy Zucchini Bread
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- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
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24m
Easy
CLASS
- 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.
Cook’s Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
