plate of zucchini bread

Zucchini Bread

Expanded Food and Nutrition Education Program (EFNEP)
Zucchini Bread is a quick bread that combines the natural sweetness of zucchini with warm spices like cinnamon. Moist and flavorful, this bread is perfect for breakfast, snacking, or dessert. Plus, it's a great way to sneak extra veggies into your diet!
Course Breakfast, Desserts, Snacks
Servings 12 1 slice

Ingredients
  

  • ¾ cup whole wheat flour
  • ¾ cup white flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs, beaten
  • ¾ cup sugar
  • ½ cup oil (canola or vegetable)
  • 2 teaspoons vanilla extract (optional)
  • 2 cups grated zucchini or summer squash

If applicable, see notes for estimated amounts (cups, tablespoons, etc.).

Instructions
 

  • Preheat oven to 350°F.
  • Clean the kitchen area and wash hands with soap and water.
  • Gently rub fresh zucchini or summer squash under cold running water before grating.
  • Mix dry ingredients together, flours, cinnamon, baking powder, and baking soda, and set aside.
  • Wash hands with soap and water after handling raw eggs.
  • Combine beaten eggs, sugar, oil, and vanilla. Beat about 2 minutes.
  • Stir in grated zucchini or summer squash.
  • Add dry ingredients. Mix until ingredients are moistened, don't overmix.
  • Pour into well greased loaf pan (8 1/2 x 4 1/2) or muffin tin.
  • Bake 40 minutes for bread, 20 minutes for muffins, or until toothpick comes out clean.

Storage

  • Store leftovers at room temperature in an airtight container and use within 4 days.
  • If there isn't a plan to consume immediately, freeze in a freezer-grade container or bag and used within 3 to 4 months for best quality.

Video

Notes

  • For a low-fat option, reduce the amount of oil in the recipe by half and replace it with applesauce. Add applesauce during Step 6 with the other wet ingredients.

Zucchini Bread Food Nutrition Facts Label: Click on this image for complete nutrition information