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Moist zucchini bread with walnuts and chocolate chips, perfect for breakfast or a snack.

Best Zucchini Bread

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course baked, baked goods
Cuisine American
Servings 12 slices
Calories 261 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup brown sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chopped nuts of choice

Instructions
 

  • Preheat your oven to 350°F and line an 8×4-inch loaf pan with parchment paper, leaving some hanging over the sides.
  • Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a large bowl and whisk well.
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  • In another bowl, whisk the sugar, melted butter, eggs, and vanilla extract until the mixture is smooth.
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  • Add the wet mix to the dry mix and whisk to combine.
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  • Gently fold in the shredded zucchini and nuts.
    Chopped zucchini being added to a mixing bowl with cookie dough, preparing for zucchini bread or baking.
  • Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for about 35 to 45  minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow it to cool slightly before slicing.
    Creamy zucchini casserole in a baking dish with parchment paper lined sides.

Nutrition

Calories: 261kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 5gSodium: 376mgFiber: 1g
Keyword bread, zucchini
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