Zucchini Bread
15m prep 40m cook 55m ready
A quick and tasty breakfast bread made with grated zucchini, walnuts, and warm spices like ginger, cinnamon, and cloves. Perfect for using up an abundant zucchini harvest.
Ingredients
- 473 ml packed light brown sugar
- 237 ml vegetable oil
- 3 large eggs
- 4.93 ml vanilla extract
- 473 ml grated zucchini
- 237 ml chopped walnuts
- 473 ml whole wheat flour
- 237 ml all-purpose flour
- 6.16 ml baking powder
- 4.93 ml kosher salt
- 4.93 ml baking soda
- 4.93 ml ground ginger
- 4.93 ml ground cinnamon
- 4.93 ml ground cloves
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.5 mg
- Iron: 1.03 mg
- Magnesium: 24.5 mg
- Phosphorus: 74.9 mg
- Potassium: 91 mg
- Zinc: 0.53 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 473 ml packed light brown sugar
- 237 ml vegetable oil
- 3 large eggs
- 4.93 ml vanilla extract
- 473 ml grated zucchini
- 237 ml chopped walnuts
- 473 ml whole wheat flour
- 237 ml all-purpose flour
- 6.16 ml baking powder
- 4.93 ml kosher salt
- 4.93 ml baking soda
- 4.93 ml ground ginger
- 4.93 ml ground cinnamon
- 4.93 ml ground cloves
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour two 9x5-inch loaf pans or line 24 muffin cups with paper liners.
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Step 2.
In a large mixing bowl, beat together 2 cups packed light brown sugar, 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
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Step 3.
Stir in 2 cups grated zucchini and 1 cup chopped walnuts until evenly distributed.
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Step 4.
In a separate bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 1¼ teaspoons baking powder, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves.
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Step 5.
Add the dry ingredients to the zucchini mixture and stir just until blended; do not overmix.
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Step 6.
Divide the batter evenly between the prepared loaf pans or muffin cups. For loaves, bake for 40 minutes, or until a toothpick inserted in the center comes out clean. For muffins, bake for 20 minutes, or until golden and a toothpick comes out clean.
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Step 7.
Set the pans on a wire rack to cool completely before slicing or removing muffins from the pan.
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