Description
A simple recipe for moist and flavorful zucchini bread with a hint of cinnamon.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Stir in the grated zucchini and sour cream until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes for a loaf pan, or 40-50 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to avoid excess moisture.
- You can add chopped nuts like walnuts or pecans for extra texture.
- For a sweeter topping, you can make a simple glaze with powdered sugar and milk.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: zucchini bread, cinnamon bread, moist bread, quick bread, baking, dessert, homemade