Homemade Zucchini Bread Recipe
This recipe for zucchini bread is the perfect way to use up all of the summer zucchini from your garden. It’s packed with fresh grated zucchini, simply seasoned, and turns out super moist every time.
Servings: 2 4" x 8" loaves
Calories: 417kcal
Ingredients
- 4 cups zucchini shredded
- 2 cups sugar
- 3 large eggs
- 1 cup butter melted
- 1 tablespoon lemon juice
- 3? cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
Instructions
- Preheat oven to 350 degrees F.
- Grease two 8" x 4" pans, or 6 mini loaf pans.
- In a large mixing bowl, combine the shredded zucchini, sugar, eggs, melted butter, and lemon juice and mix well.
- In a separate mixing bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and allspice and whisk together.
- Combine the flour mixture with the zucchini mixture and stir together with a rubber spatula, mixing just until combined.
- Divide the batter evenly between your prepared bread pans, then sprinkle a little extra sugar on the top of each loaf.
- Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
- Remove from the oven and cool on a rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Enjoy!
Video
Notes
Storing instructions: in an airtight container for up to 4 days at room temperature, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Mini loaves will bake at 350 degrees for about 35-40 minutes.
Nutrition
Calories: 417kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 456mg | Potassium: 188mg | Fiber: 1g | Sugar: 34g | Vitamin A: 623IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg