Easy Zucchini Bread Recipe
This recipe makes tender and moist zucchini bread with a hint of aromatic pumpkin spice.
Servings: 12 servings
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup zucchini grated
- ⅔ cup walnuts chopped
Instructions
- Preheat oven to 350°F. Grease one 8x4-inch loaf pan or line with parchment paper.
- In a large bowl, cream together butter, sugar, and eggs with a hand mixer until fluffy.
- In a medium bowl, mix flour, salt, pumpkin pie spice, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture. Add vanilla, grated zucchini, and nuts. Stir till just combined.
- Bake for 45-50 minutes or until toothpick inserted comes out clean.
Notes
Wrap leftovers and keep at room temperature for 3 days. Or store in the refrigerator for 7 days. It can also be frozen and will keep for 4 months.
Nutrition
Calories: 255kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 342mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg