Zucchini Bread
If you have too much zucchini, make this recipe! Moist, cinnamon-spiced zucchini bread with a crunchy golden top and all the nostalgic flavor.
Servings: 1 loaf (12 slices)
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- ½ cup neutral oil
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 cups grated zucchini (no need to squeeze or drain)
- 1 ¾ cups all-purpose flour
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp turbinado sugar
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, line it with parchment, grease the parchment, and set it aside.
- Mix the wet ingredients: In a bowl, combine the granulated sugar, brown sugar, oil, eggs, sour cream, and vanilla extract. Whisk until they are smooth. Fold in the prepared zucchini.½ cup granulated sugar, ½ cup light brown sugar, ½ cup neutral oil, 2 large eggs, ¼ cup sour cream, 1 tsp vanilla extract, 2 cups grated zucchini (no need to squeeze or drain)
- Add the dry ingredients: Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg, then mix until just combined.1 ¾ cups all-purpose flour, 1 tsp kosher salt, ½ tsp baking soda, 1 tsp baking powder, 1 ½ tsp ground cinnamon, ½ tsp ground nutmeg
- Assemble: Pour the batter into the prepared loaf pan and smooth into an even layer. Sprinkle with turbinado sugar.2 tbsp turbinado sugar
- Bake in the preheated 350°F oven for 60-70 minutes until a toothpick inserted into the middle comes out mostly clean. Let cool in the pan for 2 hours before slicing.
Nutrition
Serving: 1slice | Calories: 244kcal