Zucchini Bread
Fragrant and delicious homemade zucchini bread. With a bit of cinnamon and nutmeg, this moist bread is an easy to make comfort food.
Equipment
- Two medium sized mixing bowls
- Mixing spoons or beaters
- Measuring cups and spoons
- Blender
- Mixer
- Two 8"x 4" loaf pans
- parchment paper
Ingredients
Wet Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups pureed zucchini
- 2 tsp vanilla
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
Optional
- 1 cup chocolate chips
- ½ cup pecans or walnuts
Instructions
- Preheat oven to 325°
- Line with parchment paper two 8" x 4" loaf pans and then spray with cooking spray.
- In a medium sized mixing bowl add both sugars, oil, and eggs. Mix until well combined.
- Add the pureed zucchini and vanilla and mix until well combined.
- Add all of the dry ingredients to a medium sized mixing bowl and stir to combine.
- Completely mix the wet and dry ingredients together until well combined.
- Softly fold in any chocolate chips or nuts if you want.
- Bake for 1 hour.
- Remove from tins and allow the bread to cool on a cooling rack.
- Store in an airtight container for up to 5-6 days.