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Easy Zucchini Bread Recipe

A simple and moist quick bread recipe made with zucchini and carrots
Course Breakfast, Dessert
Cuisine American
Keyword quick bread, sweet bread, zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 447kcal
Author Emma Chapman

Ingredients

  • 1 cup zucchini greated
  • ¼ cup carrots peeled and grated
  • ½ cup butter melted
  • ½ cup granulated white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup walnuts chopped
  • ½ cup semi sweet chocolate chips optional
  • ¼ cup turbinado sugar optional

Instructions

  • Grate the zucchini and carrots.
  • Stir together the zucchini, carrots, cooled (melted) butter, sugars, eggs, and vanilla.
  • In another bowl, whisk together the flour, cinnamon, baking soda, and salt. 
  • Combine the dry ingredients in with the zucchini mixture. Stir until just combined.
  • Then, stir in the walnuts and chocolate, if using.
  • Pour the batter into a buttered 8x4 loaf pan. Sprinkle turbinado sugar over the top (optional).
  • Bake at 325°F for 60 minutes until a toothpick inserted in the center comes out clean. 
  • Allow to cool before removing from the pan.

Nutrition

Calories: 447kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 258mg | Potassium: 215mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1121IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg