Quick Zucchini Bread is not just a treat; it's a celebration of fresh garden produce transformed into a delectable loaf. This recipe brings out the natural sweetness and moisture of zucchini, perfectly complemented by the crunch of walnuts or pecans. It's ideal for a quick breakfast, a comforting snack, or a delightful dessert. Ready to bake in just an hour, this recipe ensures you spend less time in the kitchen while still enjoying homemade goodness.
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- 1 large zucchini, grated
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 and and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan.
- In a large bowl, blend together the sugar, oil, eggs, and vanilla extract.
- Fold in the grated zucchini.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the zucchini mixture, stirring just until combined.
- Stir in the chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 100g | Calories: 230kcal | Carbohydrates: 27g | Protéines: 4g | Fat: 12g | Sucre: 16g