Hi there, food lover! 👋 Ready to fill your kitchen with the comforting aroma of home-baked bread? Today, we’re diving into a moist, slightly sweet classic that sneaks in veggies while staying utterly delicious. Perfect with tea, coffee, or just a cozy afternoon snack, this recipe is a timeless treat. And yes, it’s pork- and alcohol-free! ✅
Ingredients:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla extract
Add-ins:
- 1½ cups grated zucchini (no need to peel)
- ½ cup chopped walnuts or raisins (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs. Add oil, brown sugar, white sugar, and vanilla extract. Mix well until smooth.
- Fold the grated zucchini into the wet ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
- If using, fold in the walnuts or raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
⏰ Prep Time: 15 mins | 🔥 Baking Time: 55 mins | ⏳ Total Time: 1 hr 10 mins
⚡ Calories per serving: ~190 | 🍽️ Servings: 10
#ZucchiniBread #EasyBaking #QuickBreadRecipe #TraditionalTreats #VegetableDelight
Bon appétit and happy cooking! 👩🍳🍽️
