Print: My Kid's Favorite Zucchini Bread

This zucchini bread recipe is delicious and moist — it's a great way to use up all the zucchini your garden produces. Shred the zucchini first, and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use any leftover shredded zucchini to make fritters.

Prep

19 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

1.75 cups all-purpose flour
1.5 cups whole wheat flour
1 cup white sugar
1 cup light brown sugar
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon vanilla extract
4 eggs , lightly beaten
1 cup vegetable oil
1 tablespoon lemon juice
3 cups shredded zucchini , squeezed dry

Instructions

1 Preheat the oven to 325 degrees F (165 degrees C).
2 Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition per serving

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