The Best Zucchini Bread Recipe
Easy Zucchini Bread is made with fresh, shredded zucchini blending into a fluffy, moist quick bread that's great for a mid day snack or simple breakfast.
Servings: 12
Cost: $5
Equipment
- loaf pan
- hand mixer
Ingredients
- 1 cup granulated sugar
- 1/4 cup butter softened
- 1 2/3 cups grated zucchini
- 1/4 cup low fat milk
- 1/4 cup plain low fat greek yogurt
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350˚F.
- With an electric mixer, beat the sugar and butter at medium speed until light and fluffy.
- On low speed, add the zucchini, milk, yogurt and eggs until well combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- While beating the mixture on low speed, slowly add the dry ingredients to the wet ingredients mixing until just combined.
- Pour the batter into a 9x5 inch loaf pan coated with cooking spray and bake at 350˚F for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes on a wire rack.
- Remove from the pan and cool completely on the rack.
Notes
Zucchini Bread can be made up to 3 days in advance and stored in an airtight container at room temperature.
To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze up to 3 months. Thaw completely before serving.
Nutrition
Calories: 193kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 235mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg