Description
A tender, lightly sweet zucchini bread made with minimal sugar, perfect for breakfast, snacks, or dessert.
Ingredients
- 1/2 cup melted butter (or 1/2 cup neutral oil)
- 1/4 cup sugar (or 1/4 cup brown sugar or 3-4 tbsp maple syrup)
- 2 eggs, at room temperature
- 1/2 cup milk, at room temperature (or non-dairy milk)
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour (or whole wheat, or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini (squeezed dry)
- 1 cup add-ins (chopped nuts, raisins, or chocolate chips)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Whisk together the melted butter and sugar until smooth.
- Add the eggs, milk, and vanilla, and whisk until fully combined.
- Whisk the flour, baking soda, cinnamon, and salt in a separate bowl.
- Sprinkle the dry ingredients over the wet mixture and fold gently until almost combined.
- Fold in the grated zucchini and any add-ins just until distributed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 60 to 75 minutes, until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Squeeze the zucchini well to avoid a gummy loaf. For less fat, replace half the butter with unsweetened applesauce.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American